Ingredients with Measurements:
- 1 cup cooked quinoa
- 1 can black beans, drained and rinsed
- 1/2 cup corn kernels
- 1/2 red onion, diced
- 1/2 red bell pepper, diced
- 1/2 cup chopped fresh cilantro
- 1/4 cup lime juice
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 8-10 Sesbania leaves
Special equipment needed:
- Large mixing bowl
- Cutting board
- Sharp knife
- Large skillet
Step-by-step instructions:
1. In a large mixing bowl, combine cooked quinoa, black beans, corn kernels, red onion, red bell pepper, and cilantro.
2. In a separate small bowl, whisk together lime juice, ground cumin, chili powder, salt, and pepper.
3. Pour the lime juice mixture over the quinoa mixture and toss to combine.
4. Heat a large skillet over medium-high heat.
5. Place a Sesbania leaf on the skillet and cook for 10-15 seconds on each side until it becomes pliable.
6. Remove the Sesbania leaf from the skillet and place it on a cutting board.
7. Spoon 1/4 cup of the quinoa mixture onto the center of the Sesbania leaf.
8. Fold the sides of the Sesbania leaf over the filling, then roll it up tightly.
9. Repeat with the remaining Sesbania leaves and quinoa mixture.
- Time:
Preparation time: 20 minutes
- Cooking time: 5 minutes
Temperature:
- Skillet should be heated to medium-high heat.
Serving size:
- This recipe makes 8-10 Sesbania wraps.
Nutritional information:
- Calories: 120
- Fat: 1g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 5g
Substitutions for ingredients:
- You can substitute the quinoa with brown rice or couscous.
- You can substitute the black beans with kidney beans or pinto beans.
- You can substitute the corn kernels with diced tomatoes or avocado.
Variations:
- You can add diced jalapeno for some heat.
- You can add shredded cheese for a creamier texture.
Tips and tricks:
- Make sure to cook the Sesbania leaves until they are pliable to make it easier to roll them up.
- You can make the quinoa mixture ahead of time and store it in the fridge until you are ready to make the wraps.
Storage instructions:
- Store any leftover quinoa mixture in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- To reheat the quinoa mixture, simply microwave it for 1-2 minutes until heated through.
Presentation ideas:
- Serve the Sesbania wraps on a platter with a side of salsa and guacamole.
Garnishes:
- Garnish with chopped fresh cilantro and a squeeze of lime juice.
Pairings:
- Serve with a side of Mexican rice or a simple green salad.
Suggested side dishes:
- Mexican rice
- Green salad
Troubleshooting advice:
- If the Sesbania leaves are too tough to roll, try cooking them for a few more seconds on the skillet.
Food safety advice:
- Make sure to thoroughly rinse the black beans before using them in the recipe.
Food history:
- Sesbania is a type of flowering plant that is native to South Asia and Africa.
Flavor profiles:
- The Sesbania wraps have a fresh and zesty flavor from the lime juice and cilantro, with a hint of smokiness from the cumin and chili powder.
Serving suggestions:
- Serve the Sesbania wraps as a light lunch or dinner.
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