REVIEW: Beanfields Bean Chips Cheddar & Sour Cream
These appear about two inches in length, and semi-opaque with light to moderate powdered coating. If it makes any sense at all, the texture feels 75% crispy and becomes quite chewy after the initial bite. Personally I prefer my tortilla chips to be crunchies texture, but it’s a minuscule difference.
The bag correctly advertises “full on flavor” because you immediately taste the seasoning head-on. I grabbed this Cheddar & Sour Cream bag quickly and didn’t realize it’s vegan (should be written on the front). Without dairy, they somehow manage to have hint of cheddar-ish flavor that ends with a sour tang. Contrary to many failing vegan cheese snacks, these don’t use nutritional yeast as “cheese”. I’m impressed by the imitated flavor and would argue that the lack of dairy could go unnoticed by some. There’s barely any bean flavor, or they mask it well with punchy seasoning.
They’re well-salted, low-key addictive, filling, and I enjoyed eating them. I’d recommend this to tortilla chip aficionados forgoing dairy, but still daydream about cheese.
What the kids ate and what I we ate. My children used to love soup. All kinds. They were traumatized last summer when I came home with a new baby and my husband made soup for 10 days straight. And not their favorites, no classic chicken noodle....more like lentil farrow Chinese eggplant soup.
That’s not really a thing, is it You get the idea though. It was too much! 😆I am hoping to get them back on by fall so we can enjoy those cold weather favorites. 🤞🏼 .
FARMERS TORTILLA SOUP 🌽🌶🥑 .
2 whole Sweet corn
2 cloves garlic
1/2 yellow onion
1 bell pepper
3 Roma tomatoes
1 Yellow Squash
1 package corn tortillas
1 can black beans
3 packets of vegetable broth (I use the organic liquid concentrate)
4 oz cotija cheese
2 tsp chili powder
2 tsp cumin
2 tsp coriander
1 tsp dried oregano
1 tsp sweet paprika
Mince 2 corn tortillas. Set aside. Drain and rinse beans. Set aside.
If you’re adding meat, go to bottom, you’ve got more prep to do. 😉
Put 2 tablespoons olive oil over medium-high heat and add garlic (mince) bell pepper (1/4”-1/2” dice) and yellow onion (1/4” dice) and cook until onion is translucent. Add corn (cut kernels from cob), yellow squash (1/4”-1/2” pieces), zucchini (1/4”-1/2” pieces)and spice mix. Stir to combine. Add minced tortillas and stir to combine. Add to a tomatoes (rough chop) and black beans; stir to combine. Add 3 vegetable broth packets directly into pan. Add 5 cups water. Stir and bring to a low boil; reduce heat to medium and simmer until vegetables are fork tender and broth is warm, about 10-15 minutes. Salt to taste. Don’t be shy. .
Divide among soup bowls. Garnish with cotija cheese and *tortilla strips. .
*Cut tortillas into strips. Add oil to a small pan over medium-high heat and cook until crispy, flipping halfway, about three minutes. Remove and put on plate lined with paper towel, sprinkling sea salt on them before cooling. .
If you’d like to add meat chicken is a natural fit. Boil 1-2 chicken breasts and shred once cooled. Add to finished soup. You could also use a slow cooker and cook a pork shoulder low and slow all day and shred it before adding to finished soup.