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Baked Taquito Flautas with Simple Guacamole

Yummy chile-spiced pinto beans rolled into soft tortillas, baked until good and crispy, and served with the easiest 2-ingredient guacamole you’ll ever meet—you are going to fall in love with these vegetarian baked taquito flautas with simple guacamole.

Baked Taquito Flautas with Simple Guacamole

Taquitos flautas? Are you wondering why I gave this recipe two names that basically mean the same thing? Right, the distinction is subtle. And confusing, in that the differences dissolve depending on where you are in Mexico. Or Texas. Or California.

Generally, taquitos are skinny fried tacos made with corn tortillas. Flautas, on the other hand are usually filled and fried flour tortillas, long and slim, like musical flutes. Flautas–Spanish for flutes—love that image! Continue Reading…

Ginger Beer Mexican Mule Cocktail

Looking for a totally refreshing bubbly beverage?  Pop open an ice-cold ginger beer, pour it over a tall glass of ice, and give it a squeeze of lime. Now stir in a shot of golden tequila that’s been lightly aged in an old whiskey barrel. Ta-da–the Mexican mule cocktail!

Mexican Mule Cocktail

With gingery bite, tart citrus, and fermented agave fruit, Mexican mule cocktails have brilliant thirst-quenching flavor balance. Besides taste, they’re a cinch to make–in a matter of minutes you’re sipping down smooth and easy. Little wonder they’ve become my new favorite adult beverage. Continue Reading…

Golden Beets with Black Beans and Dried Cherries

Earthy smoky black beans simmered with dried cherries, together with golden roasted beets, sautéed greens, and tender nutty brown rice, make for a colorful brightly flavored feast— golden beets with black beans.

Golden Beets with Black Beans and Cherries

The black beans and tart cherry combo is a wink and a nod to feijoada, the Brazilian national dish, a rich black bean stew with smoked meats and tangy orange. I’m sure this meatless mix of smoky black beans and sweet-tart fruit is a far cry from feijoada, which I’ve never had. Inspired, but not the real thing.

Don’t you love the vibrant orange roasted beets in contrast to the black beans and cherries? Golden beets are mellower in intensity than red beets and tend to taste a little less earthy, so they’re an easier sell to “beet-avoiding eaters.” The rest of us, well, bring on the beets! Continue Reading…

Skillet Roasted Curried Cashews

Skillet roasted curried cashews are a good-for-you crunchy addictive snack you can make in ten minutes AND, this is big–without turning on the oven! How hot is it where you are?

Skillet Roasted Curried Cashews

Curry roast these treats outside on a Coleman stove if you want, or stovetop in an air-conditioned kitchen. Besides a burner, you need a cast iron skillet and a wooden spoon. Well, maybe a hot pan holder.

Medium heat please. Get that skillet hot while you mix curry powder, maple syrup, and a bit of avocado oil with tamari soy sauce. Dump raw cashews into the skillet, and begin stirring with your wooden spoon. Continue Reading…

Brown Rice Mustard Green Pilaf with Orange, Olives, and Peanuts

Mustard greens, like beer and coffee, are an acquired taste. I mean, when I was 10 years old, all cooked bitter greens were bad news. Was it that way for you? Where along the line of growing up do we learn to savor pungent leafy greens, to appreciate a dish like this brown rice mustard green pilaf with orange, olives, and peanuts?

Brown Rice Mustard Green Pilaf with Orange, Olives, and Peanuts

The balance of sweet-tart citrus, salty green olives, crunchy peanuts, and peppery mustard greens with nutty brown rice is something I find completely irresistible. I hope you do too. Continue Reading…