Black beans and buckwheat have been two of the staples of Mexican cooking for thousands of years, and we can completely understand why. Buckwheat has a toasty, nutty flavour and black beans have a wonderful texture that complements it perfectly. As a bonus, buckwheat is actually a pseudo-grain, so it’s gluten-free. Mixed together with another American classic, corn and baked to perfection. Arriba, Arriba!
For Winter: with a dollop of pulled pork.
For Summer: top with ceviche, lime and pomegranate seeds.
For any time: sprinkle in an oven dish and add grated cheese and jalapenos for a lighter cheesy nacho.