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Havanna Sabrosa!

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By on September 10th, 2007 — Entrees, Recipes

This is one of those came-out-of-nowhere surprise-your-spouse kinda deliciosities.

When we were in Toronto last, we went to this Cuban restaurant that made this sort of mexican-y kinda lime-y food. This is a bit like that–like Mexican food but lighter and more refreshing.

Havanna Sabrosa!

  • 1 medium onion. diced
  • 1 medium tomato, diced
  • 1 small green bell pepper, diced
  • 1 medium red bell pepper, diced
  • 1⁄2 cup white rice
  • 1 cup veggie stock
  • 1 can pinto beans, rinsed and drained
  • 1 can Black Beans, rinsed and drained
  • 1 can mild green chiles, diced (8oz)
  • 6 medium flour tortillas
  • 2 tsp ground cumin
  • 1 tsp onion powder
  • 3 tsp chili powder
  • 1⁄3 cup nutritional yeast
  • 1 bunch spinach
  • 2 small hot peppers (Serrano, habanero, fresno, jalapeno)
  • 2 cloves garlic, crushed or diced
  • 1⁄4 bunch cilantro, chopped
  • 1⁄4 lime, squeezed

Preheat oven to 375.

In a large skillet, sautee the onion, peppers (only half of the red pepper), and garlic for about 5 minutes. Add in the cumin, chili powder, and salt. Start 1 cup of water (if you’re using boullion) or veggie stock to boil in a medium saucepan or rice cooker. Add rice (and boullion, if using) when the water begins to boil. Cook how you always cook rice, unless your method sucks. In which case, call me. I will make fun of you. Once the onions have started to become translucent, add in the beans, lime, and cilantro. Reduce heat and simmer, covered.

In a mixing bowl, combine the pinto beans, the other half of the red pepper, the mild green chilis, onion powder, nutirional yeast, salt, and corn meal/flour. Mash up real good (actually lightly, leave some whole beans). Then git! Spread this mixture in rows about 1 inch wide in each of the tortillas. Roll tightly, put on baking pan or cooking sheet, and spray/brush with olive oil. Bake for 15 minutes.

Serve rice and beans on a bed of spinach, floutas however you damn well please, and garnish with avocado.

Serves: 6

Prep time: 45 minutes

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