This post has been due for quite sometime, I posted my pics for Cinco de Mayo feast on Cinco de Mayo day (1st of May). So better late than never, here are the recipes.
Rice & Beans:Black beans – 1 cup, cooked
Chickpeas – 1 cup, cooked
Zucchini – 2 medium, chopped
Carrot – 1 medium, chopped
Onion – 1 large, chopped
Garlic – 2 cloves, minced
Tomato puree – 1 cup (I used canned crushed tomatoes with basil)
Cumin powder – 1tbsp
Chili powder – 2tsp (or to taste)
Lemon juice – 2 tbsp (optional)
Green onions – 2, for garnish
Method:- Cook basmati rice and keep aside to cool.
- In a large skillet, heat 2tbsp oil on medium-low flame. Add onions and garlic and sauté until onions are translucent.
- Add zucchini & carrots; cover and cook till the veggies are ¾th cooked.
- Add the beans; cover and cook till the veggies and beans are completely cooked through. Add tomato puree, cumin powder, chili powder & salt. Simmer for 6-8 minutes.
- Add the cooked rice, mix well making sure that the rice does not get mushy. Add lemon juice (if using) and mix well. Garnish with green onions; serve with guacamole, salsa (or guaca-salsa) and sour cream.
For Guaca-Salsa you need:Avocado – 1 small, pitted and flesh roughly chopped
Tomato – 1 small, deseeded and roughly chopped
Red onion – 2 tbsp, finely chopped
Jalapeno – 1 small, deseeded and finely chopped
Garlic – 1 clove, finely minced (use garlic press, if you have one)
Lime juice – 1tbsp (or to taste)
Salt & pepper – to taste
- Mix all the ingredients in bowl and mash with the back of a spoon or a fork. Taste and adjust seasonings.
I made these quesadillas with Trader Joes Corn-Chile Tomato-less Salsa and grated sharp & milk cheddar cheese. All I had to do is layer them on corn tortillas and they were just perfect, sweet & tangy from the salsa and oozing cheese. Yumm.
