Peruvian Vegetable Stir-Fry with Tacu Tacu
Tips for Experienced Cooks
To infuse more depth into the flavors, consider toasting the spices (cumin, paprika, chili powder) in a dry pan for a few minutes until they become aromatic before adding them to the skillet. This will enhance their flavors. Additionally, try using a combination of both fresh and dried beans. Soak dried beans overnight and cook them until tender for a mix of textures and an authentic taste. For an extra layer of flavor, finish the dish with a squeeze of lime juice just before serving to add a refreshing zing.
Step 1: Season the skillet
Add the cumin, paprika, chili powder, salt, and pepper to the skillet and stir well to combine.
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Step 2: Cook the rice
Rinse the rice and cook according to package instructions. Once cooked, set aside.
Step 3: Prepare the black bean mixture
In a large skillet, heat 1/4 cup of vegetable oil over medium-high heat. Add the cooked black beans and mash with a fork or potato masher until they form a paste. Add the cooked rice and mix well with the black beans to form a thick mixture. Cook for 5-7 minutes, stirring occasionally, until the mixture is crispy on the outside. Remove from the skillet and set aside.
- 1/4 cup vegetable oil
- Cooked black beans
- Cooked rice
Step 4: Sauté the vegetables
In the same skillet, heat the remaining 1/4 cup of vegetable oil over medium-high heat. Add the chopped onion and minced garlic and cook for 2-3 minutes, stirring occasionally, until the onion is translucent. Add the sliced bell peppers and diced sweet potato to the skillet and cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
- 1/4 cup vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 bell peppers, sliced
- 1 sweet potato, diced
Step 5: Combine the components
Return the rice and black bean mixture to the skillet and stir well to combine with the vegetables and spices. Cook for an additional 2-3 minutes, stirring occasionally, until heated through.
Step 6: Serve
Serve the Peruvian Vegetable Stir-Fry with Tacu Tacu hot, garnished with fresh cilantro.
Fresh Produce & Herbs
- 1 whole onion
- 1 whole red bell pepper
- 1 whole yellow bell pepper
- 1 whole orange bell pepper
- 1 whole sweet potato
Seasonings & Spices
- 3 whole garlic cloves
- 1 clove cilantro
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- to taste salt
- to taste pepper
Pantry Items
- 1 cup white rice
- 1 cup cooked black beans
- 1/2 cup vegetable oil
