Ingredients with Measurements:
- 1 cup of dried black beans, soaked overnight
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups of vegetable broth
- 1 can of diced tomatoes
- 1 tsp of cumin
- 1 tsp of chili powder
- 1 tsp of dried oregano
- Salt and pepper to taste
- 1 lb of mushrooms, sliced
- 1 cup of pitted olives, sliced
- 1/2 cup of cilantro, chopped
- 1/2 cup of queso fresco, crumbled
- 1 avocado, sliced
- 6 corn tortillas
Special equipment needed:
- Dutch oven or large pot
- Blender or immersion blender
Step-by-step instructions:
1. Drain and rinse the soaked black beans. In a Dutch oven or large pot, combine the black beans, onion, garlic, vegetable broth, canned tomatoes, cumin, chili powder, oregano, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, or until the beans are tender.
2. Using a blender or immersion blender, puree the bean mixture until smooth. Return the puree to the pot and add the sliced mushrooms and olives. Simmer for an additional 10-15 minutes, or until the mushrooms are cooked through.
3. Heat the corn tortillas in a dry skillet over medium heat until warm and slightly toasted.
4. To serve, ladle the mushroom and olive mancha manteles into bowls. Top with crumbled queso fresco, chopped cilantro, and sliced avocado. Serve with warm corn tortillas.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours and 15 minutes
Temperature:
Simmer on low heat
Serving size:
6 servings
Nutritional information:
Calories: 307
Fat: 12g
Carbohydrates: 39g
Protein: 13g
Fiber: 11g
Sodium: 747mg
Substitutions for ingredients:
- You can use canned black beans instead of dried black beans, but reduce the cooking time to 30 minutes.
- Any type of mushroom can be used in this recipe.
- Queso fresco can be substituted with feta cheese or goat cheese.
Variations:
- Add diced jalapeno peppers for a spicy kick.
- Use chicken broth instead of vegetable broth for a meatier flavor.
- Add diced sweet potatoes or butternut squash for a sweeter taste.
Tips and tricks:
- Soak the black beans overnight to reduce cooking time.
- Use a blender or immersion blender to puree the bean mixture for a smoother texture.
- Toasting the corn tortillas in a dry skillet adds extra flavor and texture.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the mancha manteles in a pot over medium heat until heated through.
Presentation ideas:
Serve the mancha manteles in colorful bowls and top with fresh cilantro and sliced avocado.
Garnishes:
Cilantro, queso fresco, and sliced avocado.
Pairings:
This dish pairs well with a side of Mexican rice and a fresh green salad.
Suggested side dishes:
Mexican rice and a green salad.
Troubleshooting advice:
- If the beans are not tender after 2 hours of cooking, continue to simmer until they are soft.
- If the mancha manteles is too thick, add more vegetable broth to thin it out.
Food safety advice:
- Make sure to soak the black beans overnight to reduce cooking time and ensure they are fully cooked.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Food history:
Mancha manteles is a traditional Mexican dish that originated in the state of Oaxaca. It is typically made with pork, but this vegetarian version uses mushrooms and olives for a meatless twist.
Flavor profiles:
This dish is savory and slightly spicy, with a creamy texture from the pureed black beans. The mushrooms and olives add a meaty and salty flavor, while the cilantro and avocado provide freshness and brightness.
Serving suggestions:
Serve the mancha manteles with warm corn tortillas and a side of Mexican rice for a complete meal.
Related Categories
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Region: Spanish
Taste: Savory, Tangy, Umami, Earthy, Herbaceous