Recipe: Pinto bean tacos and plantains

Often, when I don't want to think about meal planning, I just make a big pot of beans.

This classic vegetarian protein source is a staple in my kitchen. And when I have freshly cooked beans in my house, it serves as an inspiration to get cooking.

So often I settle for canned beans from the store out of convenience. Yet there is something to cooking beans on the stove that really brings out their flavor and texture. And while they do take time to cook (about an hour and a half), I find I can use that time to call a friend or get something done around the house.

On Wednesday, I used my freshly cooked beans in my Mexican Rice and Beans dish. And yesterday, I used them in these simple veggie tacos. I love how both meals came together without much thought.

For the tacos, I simply heated some corn tortillas with my cast iron pan. I then topped the tortillas with pinto beans, sauteed onions and peppers, cheese, and guacamole. I also picked up a ripe yellow plantain from the store and sauteed it in some coconut oil (the darker the plantain the better). That's it. This meal was ready in no time.

I'd love to hear other suggestions of how I might use up my beans. Any thoughts?

Recipe: Tilapia Fish Tacos

You might say I'm obsessed with fish tacos. After moving to New York from California three years ago, I've searched far and wide for some good fish taco joints. With the exception of a few places (notably Miracle Grill and Mercadito) I have been somewhat disappointed.

There is something about eating this dish in a fine dining establishment that rubs me the wrong way. In Southern California, fish tacos are almost like a fast food item. Being sold at places like Rubio's and Wahoo's, rather inexpensively.

Until Monday, I never attempted to recreate this dish in my own kitchen. Perhaps I thought this could only be prepared in the kitchen by Mexicans or on the soil of the Golden State. Boy was I wrong.

I was truly amazed by how easy these were to prepare. All it took was some corn tortillas, tilapia, guacamole, and some "house-made" chipotle mayo (a little Vegenaise and Chipotle Tabasco Sauce).

You probably won't see this dish in food magazines this time of year, as it is a classic summer item. Yet, I found a way to make it more December-friendly - adding a colorful radish, broiling instead of grilling, and serving with some roasted sweet potatoes.

I think the key is to find some good corn tortillas. I like the ones at Trader Joes (now in Brooklyn) and by Hot Bread Kitchen (a pretty cool social enterprise that employs local, immigrant bakers).

Here is my recipe. Try for yourself and save the trip to Baja.

Serves 2

Guacamole
1 avocado
3 tbsp salsa
1/8 red onion, diced
A few springs of cilantro
1/4 tsp salt
Juice from 1/4 lemon

In a medium bowl mash avocado with other ingredients.

Chipotle Mayo
3 tbsp Vegenaise
a bit of Chipotle Tabasco Sauce

In a small bowl, mix together until slight red color from Tabasco sauce. Add more/less depending on taste.

Tacos
4 corn tortillas
8 oz tilapia, patted dry
1 radish, sliced
1/3 tsp paprika
1/3 tsp chili powder
1/4 tsp dried oregano
1/4 tsp salt
juice of 1/4 lemon

Preheat the broiler. While heating, drizzle the lemon juice over the fish and sprinkle the chili powder, paprika, oregano, and salt on both sides. Place the whole fish on the broiler rack and leave in oven for 6-10 minutes. Check on fish and make sure it is fully cooked. Transfer to platter and cut up into one-inch-thick strips. Turn off broiler.

Wrap stack of tortillas in foil and place in the oven for a couple minutes (the residual heat should be enough to warm these). Top tortillas with chipotle mayo, broiled fish, guacamole, and sliced radish.

Serve with a lemon or lime wedge. Enjoy!

Recipe: Chilaquiles (Mexican Brunch)

For those looking for new inspiration at breakfast or brunch, this dish is for you. Chilaquiles, is yet another traditional Mexican dish that has found its way into my kitchen.

I remember this dish fondly from my days in San Francisco. On Saturday mornings, I'd line up with the others at the Primavera stand at the Ferry Building Farmers Market to get my fix.

I was inspired to make this dish as I had a package of stale corn tortillas sitting in my freezer. Its taco days were numbered, but potential still remained in chip form. So I cut up the tortillas, lightly fried them and served with scrambled eggs, black beans, poblano peppers, onions and cheese. The results were simply delicious.

Try and let me know what you think!

Serves 1-2

2 eggs, beaten
8 oz black beans (1/2 can), drained
2 corn tortillas, cut into eight pieces
1 poblano pepper, diced
1/2 white onion, diced
1/2 tomato, diced
2 oz shredded jack cheese, sour cream or labne (yogurt cheese)
juice of 1/4 lime
1 tbsp olive oil or butter
2 tbsp coconut oil or canola oil

First, fry the tortilla pieces. Take a cast iron skillet and bring to medium high heat. Add coconut oil and when hot, add the tortilla strips. Lightly fry for a minute or so, making sure to flip over. Remove from heat and let cool.

In a separate pan, saute the onions and poblano peppers in olive oil over medium heat. Cook until onions have softened. Remove from pan and set aside on separate plate. In the same pan, add a bit more of olive oil and bring heat to medium-low. Add egg mixture and scramble, until fully cooked. Fold in the cooked onions and peppers as well as the black beans. Cook for another two minutes or so. Mix in fried tortilla strips.

Serve on plate with shredded cheese or sour cream. Garnish with diced tomatoes, cilantro and lime juice. Enjoy!

Recipe: Mexican Rice and Beans

I'm no Mexican mama, but I am quite proud of my version of this classic dish. And if you have leftover rice around it can be made in just 15 minutes!

Rice and beans is a standby of mine and can be prepared using common ingredients I keep in the house (e.g. canned beans, onions, cumin). My version uses brown rice, but everything else is about the same. I love to enjoy this with avocado, cilantro and lime. Gives it a great color and real authentic taste.

And if you're going out tonight, I suggest eating it before hitting the streets. The protein from this dish will help you stand up to the inevitable sugar crash that often follows this festive holiday.

Serves 2-3

1/2 red onion, diced
1/2 green pepper, diced
1 can (15 oz) pinto beans, drained
1 cup leftover brown rice
2 tbsp tomato paste
1/2 tsp cumin
1/4 tsp chili pepper
cilantro, chopped
wedge of lime
sea salt to taste

Saute onion in large skillet for a couple minutes until golden brown. Add green pepper for a couple minutes more. Then add pinto beans, tomato paste, cumin, and chili pepper. Cook for another five minutes, as flavors meld. Then fold in leftover rice for another 3-5 minutes until done. Add salt and adjust spices as necessary. Garnish with chopped cilantro and juice of lime. Serve with sliced avocado (optional).

Recipe: Sweet Potato Black Bean Enchiladas

As a soon-to-be husband, I can't help but question the roots of my partner. Her ancestry traces to India. Her place of birth, Central Pennsylvania. But judging purely from her kitchen skills, you'd want to place her somewhere South of the border. To her making dahl or paneer is a chore. Yet, the possibility of making quesadillas or tacos gets her all excited. You could say it's her thing.

Yesterday she was in classic form as she ventured into new territory - putting together a sweet potato edition of her 'famous' enchiladas. As the benefactor of this effort I must say it came out a huge success. I could not stop dreaming about this dish all day long. Now my friends, it is your turn.

Note: If you can't find shallots, you can always substitute with small onions. Enjoy!

Serves 3-4

2 teaspoons oil
1 large shallot, diced
1 small poblano pepper, seeded and diced
2 sweet potatoes, diced (about 2 1/2 cups)
1 15 oz can black beans, drained and rinsed
1/2 tsp cumin
1/2 tsp chili powder
fresh juice from 1/2 lime
sea salt and pepper to taste
3 1/2 cups Enchilada Sauce (recipes follows)
10 to 12 corn tortillas
4 oz white cheddar cheese, grated

Preheat oven to 375ºF. Heat oil in large skillet. Add shallot and sauté 5 to 10 minutes or until soft. Add sweet potatoes and peppers. Cover and cook about 10 minutes or until potatoes are tender. Stir in beans. Continue to cook and add a little water if necessary to prevent scorching. Add cumin, chili powder, lime juice, sea salt and pepper to taste.

Cover bottom of 9 x 13-inch baking dish with about 1/3 cup of enchilada sauce. Heat tortillas briefly on skillet. Spoon sweet potato mixture, cheese into center of a warm tortilla. Roll up and place in pan, seam side down. Repeat until all filling has been used. Cover enchiladas with remaining sauce, and sprinkle cheese generously over top. Cover pan and bake 20-30 minutes.

Enchilada Sauce

1 large shallot, minced
1 small poblano pepper, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
2 teaspoons dried oregano
28oz can Muir Glen tomato sauce
1/2 teaspoon sea salt

Heat oil in medium pan over medium-low heat. Add shallot and peppers and sauté 5 to 7 minutes, or until shallot is golden brown. Stir in chili powder, cumin and oregano. Sauté 1 minute. Add tomato sauce and sea salt. Bring to a boil and simmer 15 to 20 minutes.