Do you ever find that when you read life style blogs you get hit with a sense of overwhelming jealousy! Why does she have so much time to look cute? Make delicious food? Take fantastic photos of said food? Why does her house look immaculate and my counters are covered with pumpkin seeds?
Well, you will not have to ask those questions when you read my blog. I'm keeping it real tonight.
See a few weekends ago, I went to The Climate's where Mrs Climate happened to have saved about 15 cooking magazines for me. Well, I was a bit in heaven and spent a good several hours pouring over them and ripping out recipes and tonight I made one.
I made "Smoky black bean and pumpkin wraps with avocado salsa" with some add ons and recipe mix ups of course! (Did I tell you about the time at Dessert Day where I added 2 cups of sugar because my brain just assumed 200 grams of sugar was the same as 2 cups? Not the same, friends, not the same).
Anyway, as is par for the course when I take photos of my cooking, I never actually do that great of a job! This is some of the salsa: coriander, red onion, tomato, and two lovely avocados waiting to go into my belly.
Home made corn tortillas! Delicious.
Some lovely chopped cabbage. Don't mind if I do!
Another tortilla cooking? Delightful!
Black bean burger-y things that look shockingly like meat? Tasty!
Definitely important to take off some of that oil.
Yeah, I'll take some of all of that, plus some grated cheese, PLUS some roasted potato on the side a dollop of Greek yogurt! Yeah, it was good people.
So what will you need to recreate this masterpiece?
400 g pumpkin - peeled and diced.
2 cans of black beans, drained and rinsed
2 green onions (or some normal onions very finely diced, if you're like me and just can't be bothered)
1/4 cup coriander
finely grated zest of a lime
2 garlic cloves
1/4 cup almond meal
1 tsp ground cumin
2 tsp paprika
a pinch or three of cayenne
Salad greens or cabbage
For the salsa:
1/2 bunch of coriander
1/2 small red onion finely sliced
2 avocados diced
juice of a lime.
Realise the recipe calls for steaming your pumpkin and you don't have a steamer. Don't panic and use a wee bit of water and just dump the pumpkin in. Take it out when it can be easily stabbed with a fork. Drain well and let it cool.
Meanwhile, drain and rinse your black beans and then pulse a few times in your food processor. You don't want them to be smooth apparently. But I say, do whatever makes you happy.
In a large bowl, add the beans, pumpkin, onion, herbs, lime zest, garlic (super finely diced), almond meal, paprika, cumin, chilli and mix to combine. Form into 12 patties (mine only formed 9 patties, but maybe I'm just a pig?) and refrigerate for 15 minutes.
Heat a pan until it's medium-high hot and add some oil, fry for 4-5 minutes on each side. Be gentle while flipping the patties will remain soft (that's what she said?)
Either heat up your store bought tortillas or make your own. And combine all the ingredients in a bowl to form your salsa.
Chop up your cabbage and roast some potatoes.
Assemble. My preferred method is to put the tortillas down first (that went with out saying no?), then the bean patties, then a sprinkle or 5 of cheese. Next comes the cabbage and then the salsa. Finish with a dab of Greek yogurt and have your taters on the side.
Stuff your face.
This is number 18 on my life list! I'm trying to make and blog about 100 new recipes!