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*All recipes on this blog (unless otherwise noted) are Martha Stewart's from the Everyday Food Cookbooks here and here, they are not my own. If other than this I will post links to the recipes or indicate that they are originals*

Friday, April 22, 2011

This meal is just missing a Margarita...

Look at this fiesta on a plate!
Doesn't it look delicioso?
I absolutely love Mexican themed food, 
and I'm telling you, all this meal needed was a margarita to make it PERFECT!
The salad was like a taco in a bowl and the black bean cakes were spicy awesomness!
MARTHA you are a genious!  I know you know that...but just a reminder!
I mean come on, sweet potatoes in black bean cakes, who thinks of that??
AMAZING!
I halved the recipe, and immediately after tasting the first one, wished I hadn't.
The dipping sauce is great also, its a spicy sour cream, don't skip it...so good!
Try these together as a meal or separately would be alright also.
And if you love spicy black beans formed into smooshy "cakes" as much as I do,
MAKE EXTRA!
ENJOY!

Bean, Corn, and Tortilla Salad
1 can pinto beans, drained and rinsed
1 package (10oz) frozen corn
1/4 cup salsa
1 bunch scallions, trimmed and thinly sliced
3 plum tomatoes, sliced into thick rounds
S&P
1 package romaine hearts, cut into bite size pieces
3 cups broken tortilla chips
1 ripe avocado, peeled, pitted and cut into cubes
3/4 cup coarsely grated pepper jack cheese
In a medium saucepan, heat beans, corn, and salsa over medium until warm.
Remove from heat.  Stir in scallions and tomatoes and season with S&P.

In a large bowl toss together romaine and chips.  Divide evenly among four bowls; top with bean mixture, avocado, and cheese.
Serves 4 as a main course.

Spicy Black Bean Cakes
2 T olive oil
4 scallions, thinly sliced
6 garlic cloves, pressed
1-2 jalapeno chiles, finely chopped (ribs and seeds removed for less heat if desired)
1 T ground cumin
2 cans black beans, drained and rinsed
S&P
1 large sweet potato, peeled and coarsely grated
1 large egg lightly beaten
1/2 cup plain dried breadcrumbs
lime sour cream for serving (recipe below)

Heat broiler.  In a small skillet over med heat, warm 1 T oil and cook scallions until softened, 1 minute.  Add garlic and jalapeno and cumin; cook until fragrant 30 seconds.  Transfer to large bowl.
Add beans to the bowl; mash with a fork or a potato masher, leaving about 1/4 of beans whole.  Season generously with S&P.  Fold in the sweet potato, egg, and breadcrumbs.  Divide into 8 balls of equal size; flatten into patties.
Brush baking sheet with remaining 1 T oil; place patties on the sheet 1/2 in apart.  Broil 4 in away from heat until golden brown , 8-10 min.  With a thin metal spatula carefully turn cakes.  Broil until crisp, 2-3 min more.  Serve with lime sour cream.
Serves 4.

Lime Sour Cream
1/2 cup reduced fat sour cream
2 tsp fresh lime juice
1 small jalapeno chile, minced (ribs and seeds removed if desired)
salt

In a small bowl, combine all ingredients and season with salt.



Logan Rating: 
Salad-***
Cakes-****

2 comments:

  1. Um, excuse me?! How am I not already a follower? All this time I assumed I "followed" your blog! Well, you should know that I'm here quite frequently and although I've only tried one of your recipes so far, these black bean cakes are next on my list! xo

    ReplyDelete
  2. haha no worries Colleen! I'm glad to hear that you enjoy it :) Thanks for being an official follower, even though I know you've been following since the beginning...I give you credit for the whole time ;) You should definitely try these...SO good. And stay tuned for lentil burgers, had them last night...AMAZING! THanks for reading :)

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