Ingredients

  • 1 ½ cup cooked or canned pinto beans
  • 1 ½ cup shredded carrots
  • pinch of salt
  • pinch of pepper
  • 1 ½ cup green apple, chopped
  • agave
  • 1 ½ cups of tomato, chopped
  • cumin
  • 1 ½ cup jicama, chopped
  • 2 cloves of garlic, chopped
  • 1 ½ cup cucumber, chopped
  • 1 jalapeno, minced
  • 1 pounded star anise
  • juice of 1 lime
  • 2 green onions, thinly sliced
  • 1 avocado, diced
  • 1 bunch of cilantro
  • olive oil
  • biscuit mold (with tall sides)

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