Showing posts with label Pinto Beans. Show all posts
Showing posts with label Pinto Beans. Show all posts

Millet Burrito Bowl



BM #97 Week 1 Day 2 -

 I felt this is the best form of fusion food from two of my favorite cuisines (Indian and Mexican). Burrito bowl is very popular with the kids. I usually make it with rice. But today, I assembled it for the adults with millets which made for a very filling meal.

 This is a very easy to fix meal if all the ingredients are made ahead. I had cooked millets, guacamole and seasoned beans ready. I steamed the corn, chopped the lettuce and assembled it in under 5 minutes.

 Ingredients - 

 Millet 1/4 cup (I used Proso Millet but any millet is fine)
Beans, seasoned 3-4 Tbsp (I used Pinto, But Kidney beans is fine too)
Corn steamed and seasoned 1/4 cup
Lettuce, washed and finely chopped
Sour Cream/Yogurt 2 Tbsp
Guacamole 1-2 Tbsp
Tomato, chopped
Shredded Cheese 1 Tbsp
Tortilla Chips as needed
Taco Sauce as needed
Cilantro finely chopped as needed for garnish

 Note - Stir fried sweet peppers is a great addition too.

Method Of Preparation -
Cook the pre soaked millets and fluff them with a fork. Set aside while the remaining ingredients are assembled.

 The Kidney Beans or in this case, Pinto Beans are boiled with salt and Chana/Rajma Masala.

 Steam the Corn and season it with any spices preferred. I add onion powder, garlic powder, salt, lime juice and paprika.

 In a wide bowl, add the cooked millets, arrange the guacamole, seasoned corn, seasoned pinto beans, yogurt/sour cream, shredded cheese, chopped tomato and chopped lettuce.

 Drizzle taco sauce as needed. Garnish with chopped cilantro and serve.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#97.

Preparation Time 15-20 minutes
Serves 2

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Posted by Harini R on Monday, February 4, 2019
8 comments
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Pinto Beans-Avocado Rice



BM #87 Day 15 - 

 This blend of rice is a favorite with my family. This is one such dish which can be customized to accommodate my little one's not-so spicy taste buds as well.

 I make two versions of guacamole, one a super spicy one and the other bland one. So it works out well. When I pack their lunch boxes, I pack some extra guacamole for extra flavor. 

 Ingredients - 

 Short Grained Rice 1 1/2 cup (I used Sona Masuri)
Pinto Beans 1/2 cup 
Assorted Vegetables finely chopped (Carrots, Green Beans, Colored Peppers) 2 cups
Peas 3 Tbsp
Corn 1/2 cup
Avocado, mashed 1 cup
Garlic 2-3 cloves
Salt and Green Chili paste as needed
Lemon/Lime juice 2 Tbsp or as needed
Coriander leaves few
Olive Oil 2 Tbsp (divided use)

Method Of Preparation -
Wash and soak Pinto beans 4-6 hours. Boil the beans with some salt and set aside.

 Cook rice as per your preference (in a rice cooker, pressure cooker or in a pot on stovetop).

 Blend the avocado, 1 tablespoon of oil, lime juice, garlic, salt, coriander leaves and green chili paste to make guacamole.

 In a heated pan, add oil and saute the vegetables. After the vegetables are 80% cooked, add in the cooked and drained beans. Sprinkle salt and add green chili paste. Mix well.

 Remove from heat. Add in cooked rice and mix well. Allow it to cool a little.

 Add in the guacamole as needed and mix gently. Adjust the flavors as needed.

 Serve at room temperature with additional guacamole if needed.

BMLogo 
 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87




Preparation Time 30 minutes
Serves 3-4

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Posted by Harini R on Wednesday, April 18, 2018
18 comments
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Pinto Beans Avocado Quinoa Bowl



BM #85 Week 2 Day 2 - 

 Here is a Mexican-American Quinoa bowl which is a fantastic way to include all the healthy ingredients. This can be customized as per preference. 

 The quinoa can be substituted with brown rice/white rice. The pinto beans can be substituted with red kidney beans/garbanzo beans etc. Kale or spinach or any other power greens can be included. Any salad vegetables like lettuce, onion, cucumbers can be included.

 Sour Cream can be excluded to make it Vegan. The guacamole can be customized to individual taste buds. I found that the pumpkin seeds add a very interesting bite to the whole bowl.

 A splash of Sriracha Sauce can be a garnish too. In my case, the guacamole was super spicy so I didn't need additional sauces.

Recipe Source
Ingredients - 

Quinoa 1/2 cup 
Pinto Beans 1/2 cup 
Assorted Vegetables finely chopped (Carrots, Green Beans, Colored Peppers) 2 cups
Peas 3 Tbsp
Corn 1/2 cup
Avocado, mashed 1 cup
Garlic 2-3 cloves
Salt, Pepper and Green Chili paste as needed
Lemon/Lime juice 2 Tbsp or as needed
Coriander leaves few
Olive Oil 2 Tbsp (divided use)
Kale or Spinach as needed
Pumpkin Seeds 2 Tbsp (Or as needed)
Sour Cream / Hung Curd 1-2 Tbsp (Optional)

Method Of Preparation -

 Wash and soak Pinto beans 4-6 hours. Boil the beans with some salt and set aside.

Cook quinoa as per your preference (in a pressure cooker or in a pot on stovetop).

Blend the avocado, 1 tablespoon of oil, lime juice, garlic, salt, coriander leaves and green chili paste to make guacamole.

In a heated pan, add oil and saute the vegetables. After the vegetables are 80% cooked, add in the cooked and drained beans. Sprinkle salt and add green chili paste. Mix well.

Remove from heat. Allow it to cool a little.

In a wide bowl, arrange quinoa, the mixed vegetable-pinto beans mixture, chopped baby kale/spinach, pumpkin seeds, guacamole, sour cream/hung curd and sprinkle some salt and pepper.

 Serve individual bowls.  


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#85.



Preparation Time 30 minutes
Serves 3-4

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Posted by Harini R on Sunday, February 11, 2018
13 comments
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Vegetarian Caldo Verde



BM #81 Week 4 Day 3 - 

 I was first skeptical initially as I thought that the soup had very minimal spices. But the humble ingredients in this soup added a subtle flavor which was comforting by itself. My family agrees with that and we enjoyed a hearty dinner with this soup and bread.

 Recipe Adapted from here
Ingredients - 

 Olive Oil 1 Tbsp
Onions, chopped 1/2 cup
Garlic minced 2-3 cloves
Potatoes, peeled and cubed 1 cup
Vegetable Broth 5 cups
Pinto Beans, Boiled 1 cup
Salt and Pepper as needed
Kale / Collard Greens / Spinach 2 cups
Tomatoes, diced 1/2 cup

Method Of Preparation -
In a heated stock pot, add oil and saute onions. After they turn into a light golden color, add the minced garlic and pour the vegetable broth. Let it come to a boil.

 Add in the cubed potatoes and boiled pinto beans, cover and let the potatoes cook (8-10 minutes).

 Add in the greens (I used Spinach) and let them cook for a couple of minutes until they are just about cooked.

 Sprinkle salt and pepper as needed.

 Add in the chopped tomatoes and let the soup boil for a few more minutes.

 Remove from heat and serve with warm bread.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#81.

Preparation Time 30 minutes
Serves 5-6

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Posted by Harini R on Thursday, October 26, 2017
7 comments
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Mexican Cottage Cheese Dip


Mexican Cottage Cheese Dip

 BM #72 Week 2 Day 2 -

 Here is another delightful Mexican Dip which has become an instant favorite at home. 

 Cottage Cheese is typically eaten with an accompaniment of fruits and nuts. I like to try out savory versions of enjoying cottage cheese. So I sometimes mix chutneys, sambar or rasam with cottage cheese.

 But it was getting a little boring, so I used this theme of 'Dips, spreads and chutneys' as an opportunity to explore other ways to enjoy cottage cheese.
Mexican Cottage Cheese Dip

 Recipe Source here
Ingredients - 

 Cottage Cheese 1 cup
Avocado 1
Salt Green Chili, Red Chili powder and Cilantro as needed
Lemon Juice 2 tsp
Corn kernels steamed 1 cup
Pinto Beans boiled 1 cup (Black beans/Kidney beans can also be used)
Tomato chopped 1/2 cup
Spring Onion chopped as needed
Mexican Cottage Cheese Dip

 Method Of Preparation -
In a blender add the cottage cheese, avocado pulp, salt, green chili, chili powder , cilantro and cilantro. Blend until creamy and smooth.

 Transfer the contents into a bowl, add in the pinto beans, corn, tomato and spring onion. Adjust the flavors and serve with crackers/chips or as a salad dressing/dip.

Mexican Cottage Cheese Dip

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72.

Preparation Time 
Serves/Makes

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Posted by Harini R on Wednesday, January 11, 2017
16 comments
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Tamale Pie - Vegan


Tamale Pie - Vegan

 I have just fallen in love with this book called 'The Vegetarian Mother's Cookbook' by Cathe Olson. I have tried so many recipes from that book which we enjoyed and one such is this pie. 

 This was very wholesome and a little too filling. Next time I would reduce the cornmeal for the crust. This would be an apt entry to this week's Blogging Marathon under the theme 'Baked Savory Dishes'.  

Source - The Vegetarian Mother's Cookbook by Cathe Olson and Here
Ingredients - 

 For the Filling - 
Pinto Beans, soaked, drained and cooked 2 cups (Kidney beans or Black Beans can be used as well)
Onions, chopped 1/2 cup
Tomato puree 1 cup (I used Pasta Sauce)
Zucchini, diced 1 cup
Corn kernels 1/2 cup
Carrots diced 1/4 cup
Peas, shelled 1/4 cup
Cumin Powder 1 tsp
Chilli Powder 1 tsp (or to taste)
Sea Salt and Pepper as needed
Seasoning (Oil 1 Tbsp, Minced Garlic 1 tsp)
For the Crust - 
Cornmeal 1 1/2 cups
Water 3 1/4 cups
Sea Salt 1 tsp

 Optional Topping - Shredded cheese (I didn't use)
Tamale Pie - Vegan

 Method Of Preparation -

To Prepare the Filling - 
Heat oil in a medium sized pan. Saute minced garlic and onion. 

 Add the vegetables (zucchini, carrot, peas, corn) and saute for a couple minutes.

 Next addition would be the chilli powder, cumin powderm tomato puree, salt and pepper.

 Transfer the cooked pinto beans into the mixture and let it simmer in low heat while the crust is prepared.
To prepare the Crust - 
Whisk together cornmeal and water in a sauce pan. Cook over medium heat until the mixture thickens.

 Add salt and stir continuously until it becomes a soft solid mass. Remove from heat.

 To Assemble the Pie  -

 Preheat the oven to 350 F. Grease an 8 inch or 9 inch baking pan. I used a 1.5 inch pie pan.

 Spread about 2/3 of the mixture over the bottom and sides of the pan. Pour the bean mixture evenly onto the crust.

 Top with the remaining cornmeal mixture. Even if the cornmeal mixture doesn't cover the the filling, it is fine. Optionally you can use shredded cheese for the topping.

 Bake for 30 min and remove from the oven. Let it cool for about 10-15 min before slicing.

 We enjoyed the pie with some grilled corn.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#30.

 Preparation Time 30 min + Baking Time 30 min
Serves 4-5 

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Posted by Harini R on Wednesday, July 3, 2013
13 comments
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