Friday, June 9, 2017

Mexican Fiesta Bowl (Simmered Beans, Cilantro Rice & Pan-Toasted Veggies)

My family adores meals that can be ladled or piled into bowls whether they be Indian, Mexican, Thai, etc! Here is another do-it-yourself Mexican-style meal to suit a family or a crowd and one of our all-time favorites! Have all the ingredients ready and let everyone serve themselves in a bowl/plate in layers or on crisp tortillas for tostadas, soft chapatis/tortillas for wraps/roll-ups, in fact any which way is perfectly delicious.

The beauty of this fabulous meal is that most of the ingredients may be made at least a day or two ahead; warm the rice, beans, and veggies just before serving.  The veggies may be roasted in a 400 F oven for about 30 minutes if you wish instead of pan-toasting; I like either way depending on the moment.

8-10 Servings

1 recipe Frijoles de la Olla or  Black/Pinto beans
1 recipe Pan-Toasted Veggies, recipe below
Shredded Romaine Lettuce to serve
Radish slices, chopped Onions, chopped Cilantro
Guacamole made with 2 avocados or 2 Avocados, diced
Salsa III, OR III to serve
Escabeche (Picked Jalapenos & Veggies)
Tortilla chips
Vegan Cheese & Sour Cream


Follow the recipes to cook the beans until very soft but not mushy; for this meal I do not mash the beans; but mashed beans are fine too.

You may use canned beans - canned beans especially will benefit from simmering with the spices.  If using canned beans, drain, rinse and simmer with a tsp of ground cumin along with a little ground chipotle chile, cayenne or smoked paprika and simmer for another 5 minutes.

The beans may be prepared ahead of time and reserved in the fridge. If made ahead, reheat well to serve. 

Pan-Toasted Veggies

2 Tbsp Extra Virgin Olive Oil
1 pinch Crushed Hot Red Pepper (optional)
1 or 2 Cloves Garlic, finely minced
1 purple or brown onion, cut into thick slivers
1/4 tsp Turmeric
1/2 tsp Sea Salt
2 cups Corn kernels, freshly cut or frozen
1 Carrot, cut into slivers/sticks the same size as the peppers
2 Bell Peppers, any color, cut into slivers 
1 large Zucchini, cut into sticks the same size as the peppers (optional)
1-2 sprigs fresh Oregano, chopped

Heat the wok until hot; add oil in and the hot pepper and let it sizzle for a few seconds.

Add the onions and garlic with a pinch of salt; stir cook for a couple of minutes until the onions are slightly softened.

Tip in the corn and carrots with the turmeric and stir-cook until carrots begin to brown a little - about 5 minutes.

Stir in the peppers and zucchini with salt to taste and keep stirring and cooking until veggies are done to your preference.

Sprinkle the oregano on top, give it good stir, and turn off the heat.

If you find that there are too many veggies, this could be done in two batches.  Keep warm or cool and store until needed. If made ahead, reheat just before serving.  


Have all the ingredients ready to serve.

Allow each person to serve themselves.  Enjoy!!
Buen Provecho!!

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