If you want to close your day with a light and nutritious dinner, prepare these rich and crispy corn toast baked with chipotle beans and a pumpkin flower stir-fry and a very colorful pico de gallo with purple cabbage. An experience of flavors!
Learn more about Gabriela Morales
Ingredients4 portions
Preparation
Heat the refried beans and mix with the chipotle chili. Reservation.
For sautéing, heat the olive oil in a pan over medium heat and cook the onion until it is transparent. Add the garlic, the pumpkin flower, the pumpkin and the corn kernels.
Cook for 5 to 10 minutes or until the liquid is reduced. Add the epazote and season. Reservation.
For the pico de gallo, in a bowl mix the onion with the tomato, chili, cabbage, cilantro, lemon juice, salt and pepper.
Assemble the toast with a little bit of beans, pumpkin sauté and pico de gallo.
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