Cowboy Cavier Bowls (serves 4)
- 1 cup dry black beans prepared (yields 2.5 cups cooked) or 2 15 oz cans
- 1/2 lb frozen corn, cooking is optional
- 1/2 red, yellow, green or orange bell pepper, diced
- 1 vine-ripened tomato
- 1/4-1/2 onion diced
- 1 avocado
- cilantro dressing (see below)
- chipotle chili powder
- taco bowls (see below)
- Optional: jicama, green chilies, hot peppers, jalapeno, lime juice
- Prepare beans by soaking 1 cup of dry beans for 6-8 hours, rinsing and then boiling lightly for 50 minutes. Prepare the night before and keep in the fridge.
- Cook corn according to directions or thaw frozen corn for extra crunch.
- In a bowl, add beans, corn, peppers, tomato, onion and cilantro. Add seasonings if desired or make cilantro dressing (see below). The measurements are arbitrary really!! Have fun with it!
- Add avocado at the end before serving.
- Serve with chips or scoop into homemade (almost) taco bowls!
Taco Bowls (makes 3 at a time)
- Corn tortillas soft taco size (this brand is the best!!) read labels for sure and look for ones that are refrigerated.
Sonoma: “water, stone ground organic corn masa flour, contains less than 2% of each of the following: organic guar gum, lime.”
Mission tortillas: “Ground Corn Treated with Lime, Water, Cellulose Gum (wood!), Propionic Acid (to preserve freshness), Benzoic Acid (to preserve freshness), Phosphoric Acid (preservative), Dextrose, Guar Gum, Amylase.”
- Extra virgin olive oil
- Basting brush (trust me on this! Necessito!)
- Muffin pan
- Baking pan
- Preheat oven to 450°.
- Oil sections of the muffin pan as they would touch the tortillas as you see above.
- Take tortilla in hand and LIGHTLY brush with oil. Place the tortilla on a baking sheet in the oven (once preheated) for a min until it barely starts bubbling. Using your basting brush (remove excess oil) press the tortilla as you see above into the upside-down muffin pan. If your tortilla isn’t malleable enough, add a bit more oil and heat it so it’s flimsy and fits easily in the mold.
- Bake for 10 minutes or until nice and golden and slightly brown. Allow them to cool. You may need to bake a bit longer or place on hi broil for a minute or two if the bottoms are chewy. That’s how you would reheat as well.
- If you mess up? Break it into chips! or Cut tortillas into strips, bake and use for soup.
Use this recipe or the one below
- 1 huge bunch fresh cilantro, chopped (try to remove stems as best you can, but not necessary I don’t think)
- 8 cloves garlic, minced (yes 8!)
- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- 3 tablespoons lime juice (about 1 lime juiced)
- 1/2-1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cayenne pepper or chipotle chili powder
- Blend all ingredients and adjust seasonings to taste. This dressing in particular should sit for a while as it may seem mild or bland at first, but once the flavors “marry” the flavors come alive.