Happy Cinco De Mayo !!
Ok. Mexican food. Yes please. The spices , the colours , the flavors. Oh my , how in love could I be. Today I actually had a hard time picking which of my favourite recipes to make for our little Celebration. But I decided on this little mix to keep things fun and hands on. I love playing with my food. And I’m 26 now so no one can tell me not to. No one tell my Gran I said that. Seriously….
So get stuffing, rolling , squishing. However you like it. I won’t judge.
I made a whole bunch of goodies. Some Fajita veggies , some Black Beans with Sweet Corn, some Guac, some Sweet Potatoes ! Soft and crispy Tortillas. And no Mexican Feast would be complete without some Pico De Gallo !
Where to start ? !
Sweet potato mash – you know the deal. I bake mine for an hour and squeeze them into a bowl with a little salt and a 1/2 tsp Maple. Nothing too hard right ?
I adore Black beans and sweet potatoes. They’re the star of a Burrito I make too … but more of that later.
For the Black bean goodness :
1 Carton Black Beans , rinsed and drained.
1 Cup Corn Kernels. Fresh or Frozen(defrosted )
1 Tsp Paprika
1 Tsp Cumin
Lime juice 1 or 2
Optional Green onions.
Pop the black beans , Corn, Spices and Lime juice in a pan with about 1/2 cup of water and heat through till nice and hot season and serve !
1 Red Pepper
1 Yellow Pepper
1/2 Red Onion
Give everything a chop nice and then sauté in a medium hot pan with a sprinkle of salt. Use an oil with a high burning temp. I used Avacado!
Pico De Gallo :
2 Medium Tomatoes
1/2 Red Onion
1 Lime Zest and Juice
Little Handful of Cilantro (Corriander )
Dice the tomatoes , and Red Onion , I make sure to keep the Red onion pretty small! Pop in a bowl and mix with salt , Lime juice and zest. Taste , if your tomatoes make your eyes squeeze , add a little Agave to sweeten. Give a final stir with some chopped Cilantro (Corriander ).
1 Large Ripe Avacado
Handful of Cilantro (optional )
Either Squish with a fork or blend together , depending on your smooth or chunky preference.
I made some Fresh Mini Tortillas, this is obviously optional. But not difficult.
1 Cup Flour
1/4 Cup water
3 Tbs Olive oil.
Combine everything into a dough and let rest for a little while. Then roll put and cut out mini Tortillas. I made 5. Heat these in a medium heat non stick pan one at a time for a minute or so on each side until cooked through. Wrap in foil to keep warm till you serve !
Corn Tortilla Cups :
Ready made Corn Tortillas
Mould or upside down Cupcake tin.
Pop Tortillas in spaces in tin and toast in a 375 ° oven for 5 – 10 minutes or until crispsy.