Cinco de Mayo is fast approaching, but you don't have to wait to enjoy a festive meal. Turn any dinner into a fiesta with this quick carnita recipe, featuring a spicy pinto bean sauce!
Doesn't this dish from Jennifer @ The Fit Fork look amazing? It seems fancy, but this recipe can be ready in just 30 minutes with a little prep . That's exactly what we look for in a weeknight meal!
To make the Ole Frijoles Sauce, Jennifer used our pinto beans, pureed with tomatoes and spices for a zesty topping. You can use this bean sauce in a million ways – in a rice bowl, as a dip for your tortilla chips, or try it as a sauce on a southwest-themed pizza!
Here are some quick pinto nutrition facts for you. Pintos are:
- Virtually fat-free
- A good source of protein
- filled with iron, copper, magnese, potassium and folate
Here's the ingredient list, but check out Jennifer's full post for the full instructions!
Carnitas & Street Corn Stuffed Zucchini with Ole Frijoles Pinto Bean Sauce
For Stuffed Zucchini:
- 12 oz precooked carnitas (shredded pork roast)
- 1 T olive oil
- 2 ears corn, kernels sheared (about 1 ¼ C)
- 1/2 C finely chopped red onion
- 4 8-inch long zucchini
- 1 T Tajin seasoning
- 1 tsp garlic powder
- 1/2 tsp ground black pepper
- 4 oz crumbled queso fresco cheese
For Ole Frijoles Pinto Bean Sauce
- 3 C cooked pinto beans
- 1/2 C cooking liquid from beans or water
- 1 10-oz can diced tomatoes with greed chiles
- 1 T vegetable stock base
- 2 T chopped chipotle chile in adobo sauce
- 2 tsp garlic powder
- 2 tsp ground cumin
- 2 tsp assorted chopped vegetables (onions, bell peppers, carrots, broccoli, asparagus, etc.)
- Salt and pepper to taste