With old man winter making it colder than a witch’s tit out there, I’ve found myself dreaming of sipping on a piña colada while gently swaying side to side on a hammock. The warm breeze rustles my hair so it tickles my nose and fills the air with the scent of the sea. My pasty skin gradually deepens to a beautiful bronze that fake-and-bakers just cannot match from cancerous tanning beds. Perhaps a cabana boy refills my glass and brings me freshly sliced mangoes on a silver platter.
Alas, I am trapped in the desolate tundra that is Wisconsin. With wind chills below zero, it is inconceivable to imagine a time when I complained of the unbearable heat that caused me to break out into a sweat the moment I stepped into the sun (the entire month of July in Madison this past year, anyone?). In the absence of a true tropical getaway, I have decided to create my personal paradise with a south-of-the-border meal, complete with an appetizer, side dish and entrée. Hey, what good is a vacation without the splurge, am I right?
Besides the obvious margarita that serves as the highlight of any Mexican-themed evening, I have developed a few recipes that transport me from the arctic chill to a sultry evening spent salsa dancing and making questionable decisions after one too many tequila shots. The black bean and corn salsa is dangerous. If you offer it up for grabs too early in the evening (as I have done many a time), your guests and yourself will be far too full from the beans to fully enjoy the remainder of the meal.
Over the past year, I have taken quite a liking to quinoa. Chock full of protein and extremely versatile, this grain from the Andes Mountains serves well in sweet, savory and spicy dishes. I devised this particular recipe with the ingredients I had on hand and was pleasantly surprised by the results. The sweetness of the mango and craisins paired with the spices, black beans and fresh cilantro make for a well-rounded, wholesome side dish that cleanses the palate.
The final star of my tropical feast is a sweet potato burrito. The idea for the recipe originated from a burrito at Beans and Barley, a café in Milwaukee serving local, organic dishes. I’ve prepared this burrito for meat-lovers and vegetarians alike and have yet to encounter a single soul who wishes meat would have found its way into the burrito. The chili power, cumin and garlic that cling to the sweet potatoes create the sweet ’n’ spicy combination so many of us crave while the guacamole cuts through the density of the potatoes and beans. The medley of a few, simple ingredients make this burrito a delectable finish. Scrap those Qdoba style burritos pumped with greasy meat and give this recipe its much deserved try. I guarantee your amigos will forever look to you to host the biweekly Fiesta Friday. ¡Buen apetito!
Black Bean and Corn Salsa
Ingredients:
1 cup frozen corn
1 cup diced tomatoes (fresh roma tomatoes)
1 14-oz can black beans, drained and rinsed
½ cup red onion (green if you detest red onion)
2 tbsp cilantro, chopped
2 tbsp lime juice
1 tbsp olive oil
1 tsp cumin
1 tsp chili powder
½ tsp salt
½ tsp black pepper
½ tsp sugar
1 jalapeno, minced (seeded if you can’t take the heat)
Directions:
Pour all ingredients in a large bowl. Stir until completely combined. Serve with favorite tortilla chips.
Mango and Black Bean Quinoa
Ingredients:
1 mango, peeled and diced
½ cup black beans
¼ cup red onion
¼ cup craisins
2 tbsp cilantro, chopped
Salt and pepper to taste
Cumin, garam masala and chili powder to taste
2 tbsp lime juice
1 cup quinoa
2 cups chicken stock
Directions:
1) Pour quinoa and chicken stock into medium pot. Bring to a boil; reduce to a simmer.
2) Season with salt, pepper, cumin, garam masala and chili powder. Simmer until all of the liquid is absorbed (20-25 minutes). Fluff with a fork.
3) Transfer cooked quinoa to a large bowl. Add mango, black beans, onion, craisins, cilantro and lime juice. Mix until flavors are well incorporated and evenly spread. Taste to ensure the seasonings are to your liking.
Sweet Potato Burritos:
Ingredients:
1 large sweet potato (or 2 medium sized), cubed
Olive oil
Chili powder
Cumin
Salt and pepper to taste
1 14-oz can of black beans
Spanish Rice (I recommend Goya)
Tortilla shells
Fresh guacamole (Alton Brown’s recipe for homemade guacamole tastes like heaven on a chip. You can find it on foodnetwork.com.)
Directions:
1) Spread cubed sweet potatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, cumin and chili powder. Roast at 425 degrees for 20 minutes, or until fork tender. Remove from oven.
2) Meanwhile, heat black beans in a small pot over the stove on medium-low heat (if drained, add a little water to the pot). Stir occasionally to ensure all the beans are heated through.
3) Cook the rice according to boxes directions.
4) When the potatoes, beans and rice are finished, assemble the burritos in their “bean blankies” (tortillas for those who do not watch Parks and Rec) and top with a dollop of guacamole.
Send your requests and recommendations to Rebecca at alt2@dailycardinal.com.
