Homemade tortillas are the devil. The filling is beet greens sauteed in garlic and olive oil with a can of drained black beans. For the sauce: blend together 1/2 cup cilantro (stems included), 1 clove garlic, 1/2 cup chopped red onion, 2 TBL lemon juice, 1 TBL Braggs (or soy sauce), 1 Roma tomato, 1 jalapeno (or 2 depending on the heat), and a dash of olive oil.
Roll enchiladas and top with sauce and pepper jack Daiya. Bake covered with foil, 10-15 minutes at 400 F.
Serve with a side of jicama slaw (grated jicama, carrots, red onion, lime juice, and black pepper).
Just a simple Sunday dinner.
Slice 3 green plantains, then toss with olive oil, salt and pepper. Roast on 400 F for 15-20 minutes, until cooked and golden. Meanwhile, saute 1/2 cup red onion with 3 minced garlic cloves, add in two cans of drained beans (black and pinto), simmer 30 minutes. Season to taste and serve with hot sauce.
For the salad: chop 2 small (or 1 large) heads of Romaine lettuce and 1 tomato. Add pickled jalapenos, 1 cup of corn, 7 or 8 olives, and 1/2 cup red onion.
For the cilantro-cashew dressing: blend together 1/3 cup raw cashews with 1/4 cup water, 1/2 cup cilantro, 2 TBL apple cider vinegar, and lots of black pepper. Blend until very smooth.
We should probably change the blog’s name to salad and beans. “Mexican Salad” is one of our staple meals; here are a few of our latest variations.