Three Sister Picaditas
Three Sisters Picaditas
When going to a book club, I ***love love love*** to make something appropriate to whatever it is we are reading. This go round, we were going to be discussing Robin Wall Kimmerer’s Braiding Sweetgrass. To make up for the fact that I had not finished it yet, I thought I owed it to the group to make something super-special and in keeping with the book’s resounding message of gratitude for our earthly provisions. There’s an amazing chapter about 1/3 in about the Three sisters of the garden, corn, beans, and squash, and their profoundly perfect growth relationship. An exercise in evolution, teaching us how strength is borne in thoughtful cooperation.
And so I figured I would make something with these special floras. And here we go:
1 butternut squash
1 package of corn
1 red pepper, diced
1 green pepper, diced
2-3 cloves garlic, minced
1 red onion, diced
2 cups black beans
1 can of Enchilada sauce
Shredded Mexican cheese blend or Queso
Salt, pepper, olive oil
Cumin, Chili powder, Cayenne pepper
Mexican hot sauce (optional)
Begin by peeling, cutting and cubing the butternut squash. Toss with EVOO, salt, pepper, and roast at 400 degrees for 30 minutes or until tender.
In a saucepan, combine the peppers and garlic with EVOO, salt and pepper and cook until tender.
In a large bowl, combine the cooked squash and peppers with the corn, black beans, onion and enchilada sauce. Add spices to taste (I used about 2 tsp or cumin, 1 tsp of chili powder and a few dashes of cayenne.) Spoon mixture into a large baking dish and put into the oven to keep warm.
The rest of the recipe is all about how you want to assemble the picaditas. Here is how I did it, I encourage you to do what works for you, and consider your own cheese preferences.
In a small serving bowl, mix the cream cheese and the shredded Mexican blend. To form a sort of paste- this will help the picadita stay together (you can certainly elect to simply sprinkle cheese on top and it will taste just as excellent!)
Fill 2 more small serving bowls with the lime wedges and cilantro.
I chose larger corn tortillas and cut them into thirds, so they form large triangles which were perfect for hand-sized, tapas-style eating.
When you are ready to serve, remove the Three Sisters from the oven and place with your toppings and tortillas. Assemble the picaditas by smearing on the cheese, spooning an hefty portion of the baked vegetables, and topping with fresh cilantro and a squeeze of lime juice.
And above all, enjoy wholly and graciously for the abundance and reciprocity of the Three Sisters.