Mexican-inspired Part II

When you have had good results from your first Mexican-inspired dish, you tend to make it again and again. And each time with slight variations, it's more fun that way.

In Part II...

Instead of the full-blown guacamole, why not go the speediest (and laziest) route of just avocados? Afterall, guac is really about the avo.

Instead of green or yellow cabbage, why not red cabbage? Afterall, red is more flavourful (and more nutritious?) than the rest.

And then the addition of cilantro takes the dish to a WHOLE OTHER LEVEL and more so to the category of Mexican-inspired.

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Serves four

Ingredients:

For the black bean/red cabbage combo 

1 cup black beans; soaked overnight, or for 8 hours

¼ of a medium-sized red cabbage; very thinly shredded

6 garlic cloves; minced

2 tablespoons extra-virgin olive oil

Sea salt and freshly-ground black pepper to taste

For the garlic tomato sauce 

10 medium-sized red tomatoes (preferably Roma); diced 

8 garlic cloves; minced 

1 jalapeño pepper; halved, seeds intact 

1 tablespoon of extra-virgin olive oil 

Sea salt to taste 

For serving

1 cup short-grained rice; steamed in 2 cups of water 

2 avocados; seeded and diced; ½ avocado per serving 

1 dollop of sour cream per serving, or to taste

1 lime wedge per serving, or to taste 

Corn tortilla chips (optional) 

Creative Steps: 

Black bean/red cabbage combo
First prepare the black beans. Put them in a large pot, add 3¼ cups of water, throw in the herbs, and bring to a boil. Reduce heat to medium and cook between 30 minutes to an hour and a half (depending on size and age of the beans), or until the beans soften throughout without getting mushy. Begin checking for readiness at 30 minutes. Once cooked, strain and keep aside. (Tip: boil large portions of black beans, adjusting the measurements above proportionally, and store in the fridge for miscellaneous use).

In a pan over medium heat, sauté the garlic in oil for 3 to 5 minutes, or until the garlic softens and releases its flavour. Stir in the black beans and cook for 3 to 5 minutes. Turn off heat, stir in the cabbage and combine well, and then remove pan from the heat. Add salt and freshly-ground black pepper to taste. 

Garlic tomato sauce 

In a pan over medium heat, sauté the garlic in oil for 3 to 5 minutes, or until the garlic softens and releases its flavour. Stir in the tomatoes and then bring to boil. Reduce heat to low, use a spatula to push out the juices of the tomatoes (if tomatoes are still chunky), add salt to taste, throw in the jalapeño pepper, and let simmer over minimum heat for 15 to 20 minutes. 

Divide the two dishes between individual plates or bowls and serve with the hot steamed rice, avocados, sour cream, lime wedges, and corn tortillas chips (if using). Enjoy!