Almost super healthy vegan Frito pie with vegan black chili, cashew poblano pepper crema, and chopped fresh cilantro and scallions. This is the perfect party dish at home or at an outdoor venue.
1cupraw cashews soaked in two cups of hot water for two hours or overnight
2roasted poblano peppersseeded and stemmed
3/4 -1cupwater
1/4onion small * optional
2tablespoonswhite wine vinegar or rice vinegar
1/2teaspoonsalt
1teaspoonlemon juice
For serving
Fritos
pickled jalapeños
chopped cilantro
sliced chives
diced avocado or guacamole
Instructions
Soak the cashews in two cups of water.
Add the oil and diced onion in a large pot. When the onion is translucent, add the garlic, chili powder, cayenne pepper, cumin, and salt.Leave it for about two or three minutes and add the tomato puree, beans and oregano. Cover and let it simmer. Test and adjust seasoning if necessary.
Meanwhile, the chili is on the stove, drain the cashews and clean the chiles. Add the cashews, poblano chiles, onion if using, in the blender along with the vinegar, lemon juice, and salt. Add half a cup of water and liquefy, add the rest of the water until it reaches the consistency that you like.
Serve the chili on Fritos, drizzle some cashew poblano cream and top with cilantro, scallions and pickled jalapeños.