I love Mexican food. I also love Mexican culture. I’ve been to Mexico once, and hope to make it back again one day to experience more of both
The fifth of May, Cinco de Mayo, commemorates the Mexican army’s 1862 victory at the Battle of Puebla. While it’s a relatively minor holiday in Mexico, the United States ‘Cinco de Mayo’ has evolved into a celebration of Mexican culture and heritage. Cinco de Mayo traditions include music performances, street festivals and parades throughout Mexico and the US.
To join in on the celebrations, I chose to make an easy family meal:
// Mexican Chorizo, Kumara and Black Bean Rice dish served with Home Baked Tortillas!
What you’ll need
- 1/2 Tablespoon olive oil (extra virgin if you can)
- 1 Orange Kumara (sweet potato) peeled and chopped into cubes (making about 1-1/2 cups)
- 1 onion, diced
- 2 Chorizo Sausages (Mexican or Spanish work best), diced
- 2 tsp Smoked Paprika
- 1 can black beans, I used
- 2 C vegetable or chicken stock
- 1/2 cup salsa verde
- 1/2 cup long grain white rice
- Fresh Coriander (optional)
- 4 small Torillas
- Add olive oil, kumara and onions to a large pan on a medium – high heat. Saute for 4 – 5 minutes, or until kumara is browning slightly and onions are cooked through completely
- Add chorizo and cook until fragrant and cooked through. Add and stir through paprika.
- Add tin of black beans, stock, and salsa verde to the pan and bring to boil.
- Add rice, stir to combine, cover and bring to boil. Turn heat down and simmer for 15 mintures, stirring occasionally.
- While simmering, turn on grill and cut torillas into eights to make triangles. Place on a lightly oiled tray and grill each side for 1-2minutes, watching closely so they don’t burn.
- Enjoy! Serve with fresh coriander, sour cream or avocado and the freshly baked corn chips
Thanks for checking out my recipe. Please check out the other bloggers recipes that joined in on this Cinco de Mayo collaboration!