Mexican MEV With Beans, Peppers, and Jicama

Name: Mexican MEV With Beans, Peppers, and Jicama
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 850 grams cannellini or other white beans; 1 teaspoon dried savory; 2 Tbsps minced fresh cilantro; 2 garlic cloves, minced; 1 teaspoon bottled chipotle sauce or hot sauce; 118 milliliters diced peeled jicama; 473 milliliters vertically sliced onion; 340 grams roasted red bell peppers, drained; 1 Tbsp vegetable oil

Mexican MEV With Beans, Peppers, and Jicama might be just the Mexican recipe you are searching for. Watching your figure? This gluten free and vegan recipe has 332 calories, 17g of protein, and 5g of fat per serving. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 4. It works well as a budget friendly main course. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up onion, vegetable oil, garlic cloves, and a few other things to make it today.

Instructions

Preheat oven to 35

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Oven

Drain beans in a colander over a bowl, reserving 1/4 cup bean liquid. Set aside.

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Beans

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Colander

Bowl

Heat oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add onion, and saut 5 minutes.

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Onion

Add beans, chipotle sauce, savory, and garlic; saut 5 minutes.

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Chipotle Chiles

Garlic

Beans

Sauce

Remove from heat.

Place 2 cups bean mixture in a large bowl; mash with a potato masher.

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Potato

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Potato Masher

Bowl

Add remaining bean mixture, 1/4 cup reserved bean liquid, jicama, and minced cilantro; stir well.

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Cilantro

Jicama

Arrange bell peppers in the bottom and up sides of 4 (10-ounce) ramekins coated with cooking spray. Divide bean mixture evenly among ramekins; place ramekins on a baking sheet.

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Cooking Spray

Bell Pepper

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Baking Sheet

Ramekin

Bake at 350 for 20 minutes. Invert ramekins onto each of 4 plates.

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Oven

Ramekin

Garnish with minced cilantro, if desired.

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Cilantro

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Ingredients

Servings:

850grams

cannellini or other white beans 1teaspoon

dried savory 2Tbsps

minced fresh cilantro 2

garlic cloves, minced 1teaspoon

bottled chipotle sauce or hot sauce 118milliliters

diced peeled jicama 473milliliters

vertically sliced onion 340grams

roasted red bell peppers, drained 1Tbsp

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Teutonic Gamay Pinot Noir Blend 1787 AD. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 30 dollars per bottle.