Whether or not you're a vegetarian, you won't miss the meat in this flavorful Mexican-inspired menu.
This hearty, spiced black bean burger isnotyour average veggie burger. Top it off with a cool tomatillo & avocado salsa and even the most ardent carnivores will be singing its praises. Round out your meal with smoky grilled vegetable tacos drizzled with a fresh and unexpected cilantro pesto. And end the evening with warm cinnamon-sugar bananas curled up next to a scoop of ice cream and topped with bourbon and toasted pecans.
Menu Timeline
Up to 2 days ahead:
- Make and refrigerate the Tomatillo & Avocado Salsa.
- Make and refrigerate the Cilantro Pesto.
Up to an hour before dinner:
- Make and refrigerate the black bean patties (do not cook).
- Grill, slice and season the vegetables for the taco filling, keep warm or allow to come to room temperature.
- Toast the pecan pieces.
Just before serving dinner:
- Cook the black bean burgers.
- Warm the corn tortillas.
- Assemble the tacos.
After dinner:
- Slice the bananas and sprinkle with cinnamon-sugar.
Just before serving dessert:
- Grill the bananas, and allow to cool slightly.
- Peel and serve bananas with ice cream, bourbon, and pecans.
Shopping List
Fresh Produce:
- 4 bananas, ripe but not overly soft
- 1大鳄梨
- 1 medium tomatillo
- 1 small poblano chile
- 1 small Serrano chile
- 1 small head garlic
- 1 bunch scallions
- 1 large bunch fresh cilantro
Dairy & Eggs:
- 1 large egg
- 3⁄4 cup crumbled queso fresco cheese or feta (optional)
Other Groceries:
- 15-oz. can black beans
- Eight 6-inch corn tortillas
- 1 loaf whole-grain bread (only 1 slice is needed)
- 1 pint best-quality vanilla ice cream
- 3/4 cup pecan pieces
- 2 Tbs. pine nuts
- 2 Tbs. best-quality bourbon, such as Maker’s Mark or Woodford Reserve
- 1⁄2 tsp. pure chile powder, such as ancho or New Mexico
Pantry Staples:
- 1⁄2 cup sunflower or vegetable oil
- 3 Tbs. olive oil
- 1 Tbs. granulated sugar
- 1 tsp. ground cinnamon
- 1⁄2 tsp. ground cumin
- Kosher salt
- Black peppercorns
