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Ingredients
  • 2 pounds cauliflower (about 1 medium head), florets and stem coarsely chopped
  • 1 medium white or red onion, finely chopped
  • 2 tablespoons neutral oil (such as canola or grapeseed)
  • Kosher salt (such as Diamond Crystal)
  • ½ cup nutritional yeast
  • 1 (15-ounce) can pinto beans, drained, bean liquid reserved
  • ½ to 1 chipotle chile in adobo (depending on heat preference), plus 2 teaspoons sauce
  • 1½ teaspoons garlic powder
  • ½ cup sliced pickled jalapeños, plus brine
  • 1 (12-ounce) bag of sturdy tortilla chips
  • 1 lime
  • ¼ cup finely chopped cilantro leaves and stems, plus small sprigs for topping
  • Optional toppings: pico de gallo or chopped tomato, avocado or guacamole, vegan crema, sliced radishes, black olives
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