Author Notes: This recipe combines sweet with savory to yield an unexpected flavor explosion. —Danica
Serves: 12
Ingredients
-
2-15
ounces cans Pinto beans
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2
peaches, sliced into 6 wedges each
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1
medium onion, diced
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2
cloves garlic, minced
-
2
tablespoons tomato paste
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1
tablespoon chili powder
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2
teaspoons Mexican oregano
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1/2
teaspoon sweet paprika
-
1/2
teaspoon cumin
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1/4
teaspoon cayenne pepper
-
1
sprig epazote
-
2
cups water
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coconut oil
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sea salt
-
freshly-cracked black pepper
-
1
bunch maitake mushroom
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12
corn tortillas
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12
sprigs cilantro
-
3
ears of corn
Directions
- Grill the peach wedges. maitake mushrooms and ears of corn in a grill pan until they have grill marks on all sides. Set aside in a separate bowls.
- Sauté the onion in a drizzle of coconut oil until softened. Add the garlic and tomato paste and cook for a couple of minutes. Add the chili powder, paprika, cayenne, oregano and cumin. Add the beans, water and epazote. Cut the grilled peaches into a large dice and add them, and their grilling juices that collected in the bowl to the beans. Bring to a slow simmer and cook until the liquid has reduced and the beans have a nice thick consistency. Season with salt and pepper.
- Serve on warmed corn tortillas with a slice of the grilled corn, a few pieces of grilled maitake and a sprig of cilantro.