Friday, May 05, 2006
Cinco de Mayo
I don't know if this passes for Mexican food, but Mexican-inspired maybe. Incidentally, Cinco de Mayo is not Mexico's Independence Day as many people believe, but rather a regional holiday celebrating a military victory over the French in 1862 (more info here). At any rate tonight's meal was loosely inspired by said holiday. We had chips with guacamole and a veggie-ful black bean dip and purple potato quesadillas. For the black beans, I sauteed a little diced red onion, a small diced carrot and a medium diced zucchini in canola oil, then added some garlic, chili powder, cumin, salt & pepper, plus a splash of lime juice and a handful of cherry tomatoes. I mixed that all together and mashed the beans a little and let it cook just a few minutes more. Meanwhile, I diced a couple small purple potatoes and cooked them in a little veggie broth until they were soft, then added a little salt, chili powder and lime juice and coarsely mashed them. Then I spread the potatoes on a couple of tortillas, folded them in half and fried them with just a little margarine for a few minutes on each side until they were nice and brown.