1 Make the sauce: In a small bowl, mix bitter cream, Frank’s Pink Sizzling, lime juice, and water. Cowl and place within the fridge.
2 Cook dinner the quinoa: Put the quinoa in a wonderful mesh strainer and rinse it beneath chilly water for a few minute. In a medium-sized pot, mix water, quinoa, 1 teaspoon oil, and half of teaspoon salt.
Cowl and cook dinner over medium warmth till the water is absorbed, about 15 minutes. Take away from the warmth, fluff with fork, and hold it coated.
three Toast the pepitas: Set a big skillet over medium warmth. Add half of teaspoon of olive oil. When the oil shimmers, add the pepitas and the salt. Stir ceaselessly and toast for about 5 minutes till the seeds begin popping and a few components flip a toasty brown.
Switch to a big plate. Scoot pepitas to at least one aspect. You’ll put the candy potatoes on the opposite aspect.
four Cook dinner the candy potatoes in sugar and spices: Utilizing the identical skillet you used to toast the pepitas, hold the warmth at medium and add 2 teaspoons oil. As soon as the oil begins to shimmer, add the cubed potatoes. Stir to coat. Cook dinner for about 1 minute. Stir once more. Add the water. Cowl and go away untouched for five minutes.
Mix sugar, paprika, cayenne, and salt in a small bowl. Add the spice combination to the potatoes. Stir to coat.
Cook dinner uncovered for 7 extra minutes. Don’t stir. The sugar needs to be caramelized, one aspect of the potatoes needs to be brown, and the potatoes needs to be tender however nonetheless maintain collectively.
Take away the potatoes from the skillet and place them on the plate alongside the pepitas. Tent with foil to maintain them heat.
5 Make the beans: Return the skillet to the burner over medium warmth and add 1 teaspoon of olive oil. As soon as the oil shimmers, after a few minute, add the diced onion, garlic, oregano, cumin and bay leaf. Cook dinner till the onions are softened, about 2 minutes.
Add the beans, 1/four cup of water, and 1 teaspoon apple cider vinegar. Flip to medium-high, stirring sometimes till the liquid is lowered, about 5 minutes.
Divide the beans evenly amongst 4 bowls. Wipe out the pan with a paper towel and set it over medium warmth.
6 Wilt the spinach: Add three tablespoons of water to the pan adopted by the entire spinach. Drizzle with 2 teaspoons of olive oil and half of teaspoon kosher salt. Toss gently till the spinach is wilted—this could take about 2 minutes.
7 Serve the bowls: To the bowls with the black beans, add a half of cup of candy potatoes, half of cup quinoa, and the spinach. High with toasted pepitas, crumbled cotija, a squeeze of lime, and a drizzle of creamy lime scorching sauce.