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Mexican Roasted Veggie Bowls with Beer Beans

Adapted from Love Real Food by Kathryne Taylor. Feel free to use different veggies depending on what’s in season. Try winter squash, fat slices of sweet peppers, or corn and zucchini in the summer. If making this with dried beans, soak 1 ¼ cups of dried beans (I used Rio Zape beans from Rancho Gordo, otherwise use pintos or black beans) overnight. The next day, drain the beans and place them in a large saucepan covered with 3-4 inches of cool water and a bay leaf. Bring to a boil, then simmer, partially covered, until mostly soft; this can take anywhere from 30 minutes to 1 hour depending on your beans. Add 1 ½ teaspoons salt and simmer until tender. Let cool in their liquid and refrigerate airtight for up to 1 week. I usually make a double batch of beans to use in tacos throughout the week. Be sure to use gluten-free beer if needed, and leave off the cheese for vegan bowls if you like.

Ingredients

Beer Beans:

  • 3 cups cooked beans (see headnote for cooking instructions, or use two 15-ounce cans or jars of cooked pinto beans, drained)
  • 1 tablespoon (15 ml) extra-virgin olive oil
  • ½ medium yellow onion, diced
  • 2 large cloves garlic, peeled and sliced
  • ¼ teaspoon fine sea salt
  • ½ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • ¾ cup (355 ml) Mexican beer or mild lager or pilsner (gluten-free if needed)
  • 2 tablespoons chopped fresh cilantro (plus more for garnish)
  • 1 tablespoon (15 ml) lime juice, plus lime wedges for serving

Roasted Veggies:

  • 10 ounces (280 g) Brussels sprouts, trimmed and halved
  • 1 pound (450 g) sweet potatoes, scrubbed and cut into 1-inch chunks
  • 12 ounces (340 g) small potatoes, scrubbed and cut into 1-inch chunks
  • 1 large red onion, peeled and cut into ½ - inch thick wedges
  • 2 tablespoons (30 ml) extra-virgin olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon cayenne pepper
  • fine sea salt

Toppings:

  • 2 cups slivered red cabbage
  • juice from ½ a lime
  • fine sea salt
  • handful cilantro leaves
  • red salsa
  • crumbled cheese such as feta or cotija
  • avocado chunks or guacamole
  • toasted pumpkin seeds
  • tortilla chips or warm corn tortillas

Instructions

Make the beans:

  • In a medium saucepan, warm the olive oil over medium heat until shimmering. Add the onion, garlic, salt, chili, and cumin and cook, stirring occasionally, until the onion is tender, 4-6 minutes. Add the cooked beans and the beer. Increase the heat to medium-high and bring to a simmer, then reduce the heat to maintain a gentle simmer and cook, stirring occasionally, until the beans are tender and the broth has condensed a bit, 15-18 minutes. Remove from the heat and stir in the cilantro and lime juice. Season to taste with additional salt if you feel the beans need it.

Meanwhile, make the roasted veggies:

  • Position a rack in the center of the oven and preheat to 425ºF. Place the prepared Brussels sprouts, sweet potatoes, potatoes, and onions on a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with the cumin, chili powder, cayenne, and a few big pinches of salt. Toss the veggies to coat them in the oil and spices, keeping the Brussels sprouts separate (they will cook more quickly). Roast the vegetables in the oven until golden and tender, 15-20 minutes for the Brussels sprouts and 30-40 minutes for the rest, flipping the vegetables once or twice to cook evenly.

Make the bowls:

  • In a medium bowl, toss the cabbage with the lime juice, cilantro, and a few pinches of salt. Divide the beans and veggies among 4 bowls and top with the cabbage, salsa, cheese, avocado, and toasted pumpkin seeds and serve with lime wedges and chips or tortillas on the side.
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