As Canadians, we often describe our country as being a “mosaic” of different cultures. The term is used to describe the mix of ethnic groups and languages that exist side by side in Canada. This meal can only be described as a mosaic of foods from different cultures! When looking for inspiration to create my own twist on Mark Bittman’s Beans and Greens Burritos, (this week’s Food Matters Project challenge), I spotted a fresh bunch of greens that I had never seen before in the grocery store. The cashier apparently hadn’t either because I had to spell out the name of it for her (m-e-h-t-i), tell her the price, “It’s $1.69,” and then wait while she called the Produce Manager for verification. When I returned home, I had to google “mehti” to discover that they are the greens from the fenugreek plant, a common ingredient in Indian cuisine. On my counter I assembled black beans, spinach tortillas (Mexico), bean sprouts (Asia) and Monterey Jack cheese with Jalapenos and Habaneros (Tex-Mex). What an intercultural mix!
1 tbsp. grapeseed oil
1 medium onion, finely diced
2 cloves garlic, minced
1 19 oz. (540 ml) can black beans, drained and rinsed
1-2 tsp. chipotle sauce, salt and pepper
fresh mehti leaves, stems removed
fresh bean sprouts
grated Monterey Jack Cheese with Jalapenos and Habaneros
Preheat oven to 350 F.
Heat oil in a frying pan. Saute onion until transparent, add garlic and cook another minute or two. Reduce heat. Add drained and rinsed beans, chipotle sauce, salt and pepper and mash with a potato masher, mixing ingredients together.
Meanwhile, heat tortillas in foil in oven until warmed. Spread bean mixture on one third of the tortilla, top with cheese, mehti leaves, bean sprouts and a dollop of sour cream. Roll up and serve with salsa.