My introduction to Mexican foods was in the early 1980s, when Javier Lopez came to work with us from his homeland in Tlaxcala, Mexico. It became a love affair that continues today. He taught me so much about his family recipes, but I think the most important lesson he taught me had to do with the use of chiles. Until then, I always thought of chiles as hot peppers, and I used them (mainly jalapeños) as a spice to add heat to a dish. Javier taught me to use chiles as a vegetable. He taught me how to use poblano chiles—big, deep-green-colored peppers that have a rich, spectacular pepper flavor and a mild to medium heat—in sautéed vegetable dishes, in fillings for quesadillas and enchiladas, and in burritos.
This delicious recipe is very healthful. It contains good protein, complete because the beans are paired with corn and tortillas, and it has loads of fiber and powerful antioxidants from the chiles, onions, and garlic. The pipian verde salsa is made with pumpkin seeds. These seeds are among the Native American foods that became New World treasures. They are rich in important nutrients, such as manganese, iron, copper, zinc, and protein. They also contain anti-inflammatory monounsaturated fats and phytosterols, plant sterols that contribute to a strong immune system.
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