Author Notes
This recipe combines sweet with savory to yield an unexpected flavor explosion. —Danica
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Ingredients
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2-15 ounces
cans Pinto beans
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2
peaches, sliced into 6 wedges each
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1
medium onion, diced
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2
cloves garlic, minced
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2 tablespoons
tomato paste
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1 tablespoon
chili powder
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2 teaspoons
Mexican oregano
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1/2 teaspoon
sweet paprika
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1/2 teaspoon
cumin
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1/4 teaspoon
cayenne pepper
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1 sprig
epazote
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2 cups
water
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coconut oil
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sea salt
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freshly-cracked black pepper
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1 bunch
maitake mushroom
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12
corn tortillas
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12 sprigs
cilantro
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3
ears of corn
Directions
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Grill the peach wedges. maitake mushrooms and ears of corn in a grill pan until they have grill marks on all sides. Set aside in a separate bowls.
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Sauté the onion in a drizzle of coconut oil until softened. Add the garlic and tomato paste and cook for a couple of minutes. Add the chili powder, paprika, cayenne, oregano and cumin. Add the beans, water and epazote. Cut the grilled peaches into a large dice and add them, and their grilling juices that collected in the bowl to the beans. Bring to a slow simmer and cook until the liquid has reduced and the beans have a nice thick consistency. Season with salt and pepper.
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Serve on warmed corn tortillas with a slice of the grilled corn, a few pieces of grilled maitake and a sprig of cilantro.
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