Recipes for my Cinco de Mayo feast

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.
Recipes for my Cinco de Mayo feast
Recipes for my Cinco de Mayo feast
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. I made these quesadillas with Trader Joes Corn-Chile Tomato-less Salsa and grated sharp & milk cheddar cheese. All I had to do is la...

Rice & Beans:

Summary

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  • Coursemain course
  • Cuisinemexican
  • Yield4 servings 4 serving
  • Cooking Time45 minutesPT0H45M
  • Preparation Time20 minutesPT0H20M
  • Total Time1 hour, 5 minutesPT1H5M

Ingredients

Rice & Beans:
Basmati rice – rinsed and soaked for at least 15 minutes
1cup
Black beans – cooked
1 cup
Chickpeas – cooked
1 cup
Zucchini – medium, chopped
2
Carrot – medium, chopped
1
Onion – large, chopped
1
Garlic – minced
2 cloves
Tomato puree (I used canned crushed tomatoes with basil)
1 cup
Cumin powder
1tbsp
Chili powder (or to taste)
2tsps
Lemon juice (optional)
2 tbsps
Green onions – for garnish
2
Guaca-Salsa:
Avocado – small, pitted and flesh roughly chopped
1
Tomato – small, deseeded and roughly chopped
1
Red onion – finely chopped
2 tbsps
Jalapeno – small, deseeded and finely chopped
1
Garlic – finely minced (use garlic press, if you have one)
1 clove
Lime juice (or to taste)
1tbsp
Salt & pepper
to taste

Steps

    To make Rice & Beans:
  1. Cook basmati rice and keep aside to cool.
  2. In a large skillet, heat 2tbsp oil on medium-low flame. Add onions and garlic and sauté until onions are translucent.
  3. Add zucchini & carrots; cover and cook till the veggies are ¾th cooked.
  4. 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.
  5. 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.
To make Guaca-Salsa:
  1. Mix all the ingredients in bowl and mash with the back of a spoon or a fork. Taste and adjust seasonings.
Recipes for my Cinco de Mayo feast
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.
Recipes for my Cinco de Mayo feast
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