Ever since the fresh corn showed up in the markets I have been enjoying a lot of it, especially combined with black beans! The other day I came across some picadillo and that made me think that a black bean and corn picadillo would be awesome! Picadillo is a ground beef dish that is popular in many Latin American countries and it varies quite a bit from region to region. The version that has always piqued my interest is one that includes salty olives and sweet raisins which add a certain exoticness to the dish. Picadillo is often served with rice and beans or used in other dishes like tacos which is where I was heading with this one. The thought that picadillo is commonly served with rice put the idea of quinoa in my mind and I could not resist adding some right into the picadillo for the boost of protean along with it's amazing texture. This picadillo certainly is packed with flavour and the creamy black bean, juicy corn, salty olive and sweet raisin combo is fantastic! With everything in this picadillo you could easily eat it by itself as a complete meal but it is so good when stuffed into corn tortillas along with some cool and creamy avocado, diced onions and a sprinkling of crumbled cotija!
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