Vegetable Plate Recipe

FROM THE KITCHEN

1. 1

   Prepare the Sweet Potato Picadillo

   Peel and dice the sweet potato into small cubes. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sweet potato cubes and cook for about 10-15 minutes, stirring occasionally until they are tender. Add in the wild mushrooms (cleaned and chopped) and cook for another 5-7 minutes until mushrooms are cooked through. Season with salt and pepper to taste. Remove from heat and set aside.

2. 2

   Make the Black Bean Mash

   In a medium saucepan, heat the black beans over medium heat until warmed through. Using a fork or a potato masher, mash the black beans to your desired consistency. Add salt and pepper to taste. Keep warm on low heat.

3. 3

   Prepare the Shredded Radish

   Wash and thinly slice the radishes. You can use a mandoline slicer for even shreds. Place the shredded radish in a bowl and set aside.

4. 4

   Prepare the Mango Chipotle Salsa

   Peel and dice the mango into small pieces. In a small bowl, combine the diced mango with chipotle peppers and a pinch of salt. Mix well and let it sit for the flavors to meld.

5. 5

   Make the Cilantro Oil

   In a blender or food processor, combine the chopped cilantro, remaining tablespoon of olive oil, and a pinch of salt. Blend until smooth. Adjust seasoning as needed.

6. 6

   Warm the Corn Tortillas

   In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until they are pliable and slightly charred.

7. 7

   Assemble the Vegetable Plate

   On a large serving platter, arrange the sweet potato picadillo, black bean mash, shredded radish, and mango chipotle salsa. Drizzle cilantro oil over the top and serve with warm corn tortillas on the side.