Ingredients
The following ingredients have 12 Servings
- 2-15 ounces cans Pinto beans
- 2 peaches, sliced into 6 wedges each
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons Mexican oregano
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1 sprig epazote
- 2 cups water
- coconut oil
- sea salt
- freshly-cracked black pepper
- 1 bunch maitake mushroom
- 12 corn tortillas
- 12 sprigs cilantro
- 3 ears of corn
Instruction
- 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.
