Pod and Bean Dinners: Fajitas, Pumpkin Chili and Quinoa

The paint palette of spring sometimes requires a boost. And in my particular case, the colors need to be vertically boosted away from the hungry beaks of my backyard chickens. KP and I re-purposed these pallets into flower beds. Really enlivens what was otherwise a chain link fence with all the usual vines.

Spring usually finds me in the mood for Hispanic cuisine, and The Cocoa Exchange with Pod and Bean had a few spicy Mexican and Caribbean spices to add to my flavor palette.

Fajitas

Adapted from The Cocoa Exchange

2 lbs. flank steak or ribeye or chicken breast, sliced thin

1 cup orange juice

4 cloves garlic, minced

2 Tbsp. POD & BEAN™ MEXICAN SEASONING BLEND

2 yellow onions, halved and sliced

1 red and orange bell pepper, seeded and sliced

8 corn or flour tortillas, warmed

Salt and Pepper to taste

2 limes, cut into wedges

POD & BEAN™ GREEN CHILI HOT SAUCE, for garnish

Sour Cream, for garnish

¼ bunch fresh cilantro, chopped, for garnish

In a medium bowl, mix orange juice, garlic and POD & BEAN™ MEXICAN SEASONING BLEND.

Add beef or chicken and mix to thoroughly coat.  Allow to marinate for 30 minutes.

While beef or chicken is marinating, sauté peppers and onions in a lightly oiled pan over medium-high heat. Remove vegetables and set aside.

In same pan, sauté beef over high heat. Do not crowd the pan or overcook beef.

Add vegetables and toss together.  Remove from heat and add all to serving platter

Serve with warm tortillas, POD & BEAN™ GREEN CHILI HOT SAUCE, sour cream, lime wedges, and chopped cilantro.

 

Spicy Pumpkin Chili

Adapted from The Cocoa Exchange

1 Tbsp. olive oil

½ yellow onion, diced

½ red bell pepper, seeded and diced

1 lb. andouille sausage

2 Tbsp. POD & BEAN™ MEXICAN SEASONING BLEND

3 cups chicken broth

1 can fire roasted tomatoes, diced, drained

¾ cup fresh or frozen corn kernels

1 can, solid-packed pumpkin puree

1 pound of cooked red beans

POD & BEAN™ CHIPOTLE HOT SAUCE

In a medium pot over medium-high heat, heat oil and cook onions and red bell peppers until onions have become translucent.

Add the meat to the pan and cook until nicely browned, about 5 minutes.

Add POD & BEAN™ MEXICAN SEASONING BLEND to the meat and stir gently.

Stir in the chicken stock, corn, tomatoes, pumpkin puree and beans.

Transfer to a slow cooker crock pot and cook on high for 3 hours-5 hours. Season to taste with salt and pepper.

Add POD & BEAN™ CHIPOTLE HOT SAUCE to desired heat level.

Garnish with sour cream and cheddar cheese.

 

Toasted Quinoa Salad with Green Chili

Adapted from The Cocoa Exchange

1 cup quinoa

1 ½ cups water

Salt and pepper

½ red bell pepper, small dice

½ green bell pepper, small dice

2 Tbsp. red onion, small dice

1 Tbsp. fresh cilantro, chopped

2 Tbsp. fresh lime juice

1 Tbsp. POD & BEAN™ GREEN CHILI HOT SAUCE

1 Tbsp. extra-virgin olive oil

1 Tbsp. POD & BEAN™ WHITE CHOCOLATE RASPBERRY HONEY MUSTARD

1 garlic clove, grated

Rinse the quinoa is a bowl with water, strain through a sieve and spread on paper towels to pat dry.

Heat a large saucepan over medium heat and add quinoa to dry (no oil) pan, constantly stirring until quinoa is lightly toasted and aromatic, about 5 minutes.

Add water and pinch of salt to saucepan and bring to a simmer. Reduce the heat to low, cover, and continue to simmer until the quinoa has absorbed most of the water (about 12 minutes).

Spread the quinoa on a baking sheet and set aside until it is cool (about 30 minutes)

Once cooled, put quinoa in a large bowl; add bell peppers, onion, and cilantro.

In a separate bowl, whisk lime juice, hot sauce, olive oil, honey mustard, and garlic together; pour over the quinoa mixture and toss to coat. Season with salt and pepper to taste and serve.