MORISQUETA

Morisqueta image

Provided by Cathy @mexicanappetizersandmore.com

Time 25m

Number Of Ingredients 16

1-2 c cooked white rice
1 can(s) black beans (15 oz) or pinto beans (drained)
TOMATO SAUCE
4 roma tomatoes (rinsed and quartered)
1 small onion (quartered)
2 garlic cloves
1-2 serrano peppers (rinsed and stem removed, use one pepper or 2 if you like extra spicy)
1/2 c water
1/2 tsp oregano
salt to taste
TOPPINGS
red cabbage (shredded)
queso fresco (crumble with fingers and add to your liking)
mexican crema or sour cream (sprinkled on top)
4 Tbsp fresh cilantro (chopped, add more to your liking)
1 lime (quartered)

Steps:

1. For Tomato Sauce: Add all ingredients to a blender or chopper and blend until smooth, about 30 seconds.
2. Add half the sauce to a saucepan or skillet and cook sauce over medium heat for 10 minutes. Lower heat if sauce reduces to quickly.
3. Add beans to sauce and stir. Cook for another 5 minutes.
4. Prepare Morisqueta for Serving: Prepare individual rice plates and top with beans, a few tablespoons of reserved tomato sauce, then shredded cabbage, crumbled queso fresco, Mexican crema, chopped cilantro and a lime wedge. Sprinkle lime juice over rice. Or serve rice buffet style on a large platter or plate with all the toppings and have everyone take their own portion of rice. Serve lime wedges on the side in a separate bowl so each person can take a sliver and sprinkle over rice.