Mexican Sushi

Ingredients

3 cups 15 bean soup mix (or 7 or whatever your grocery store carries)
8 cups of water
1 onion, chopped
1 teaspoon of salt


Instructions

• Place all in slow cooker and cook on high for about 4-6 hours. 
• When the beans have cooked, drain while reserving the liquid. Pour beans into a big bowl, and mix with a hand mixer, or a masher. Add as much of the reserved water (and a little extra salt) as needed to attain desired consistency. For extra flavor add jalapenos, some pepper, or even cayenne if you like your beans more spicy.

If you store this, reconstitute as necessary if the beans get too thick upon sitting in the fridge.

To make the sushi use:

• Tortillas
• Bean Cream
• Guacamole

Warm tortilla to be flexible. Spread with bean cream and guacamole. Roll up and wrap with a plastic wrap and chill. A few hours later, take out and slice like sushi. Add chopped tomatoes and cheese to the top.

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