Vegan. Give yourself about two hours if you have two people working on it. It’s totally worth it. You need an avocado, a red onion, two 15 oz. cans of black beans, 1 15 oz. cans of vegetable broth, a white onion, a green pepper, fresh cilantro, red pepper flakes, a little sugar, a plum tomato, a cup of chickpea flour, a cup of white flour, a teaspoon of baking powder, salt and pepper, olive oil, 4 cloves of garlic, some red wine vinegar, some white wine vinegar, and a cup of white rice. Maybe a lime, if you have one.

Start the black beans first and let them cook while you do the rest.
Saute half a large white onion, diced, and half a large green bell pepper, diced, with a clove of garlic, diced, and a pinch of red pepper flakes in a little bit of olive oil over medium low heat for about five minutes, don’t brown them. Drain and rinse one can of black beans. Take half that can and mash the beans into a paste. Stir that into the pan, then add the unmashed rinsed beans, and the other can with the liquid. Add 1 can of vegetable broth. Add a bay leaf. Stir in half a tablespoon of oregano, half a tablespoon of red wine vinegar, a teaspoon of sugar. Salt and pepper to taste. Bring to a gentle boil over medium heat and then turn it down to low. Simmer without the lid til they’re thick and most of the liquid has cooked off. Sprinkle with fresh cilantro before serving.

For the garlic rice:
Put 2 tablespoons of olive oil on over very low heat. Smash 2 cloves of garlic and drop them in. Let that heat for ten minutes. Put one and a half cups rice along with the garlic and oil you just heated in your rice cooker with whatever water is required for the kind of rice you’re using and let it cook. (If you don’t have a rice cooker, do the stove thing. Ratios don’t change.)

For the chickpea tortillas:

Mix 1 cup chickpea flour with 1 cup white flour and 1 teaspoon baking powder. Dice a bunch of chives (about two tablespoons) or scallions or thyme or cilantro… whatever you’d like, and mix in with the dry ingredients. Add 1 cup water and mix. Add more water gradually until you have a mixture about the consistency of pancake batter. Put a small non-stick skillet on over low heat and brush it with olive oil. Pour 1/4 cup of batter in and spread it out with the bottom of a spoon. Let it cook til bubbles form (like a pancake) and then flip. About two minutes each side… but that’s really dependent on the heat. Use your judgement. You want them a little crispy.

For the avocado salad:
Sliver 2/3 of a red onion lengthwise. Do the same to an avocado. Drizzle with olive oil and red wine vinegar, add a little salt and pepper and serve.

For the salsa fresca:

Dice the rest of the red onion. Mince two tablespoons of cilantro. Seed and dice a plum tomato. Mix all this together with a tablespoon of white wine vinegar or lime juice, whichever you prefer.

Done!