Tasty Eats as Pretty as Flowers at Epcot International Flower & Garden Festival

We've made our first visit to the Epcot International Flower & Garden Festival, with plans for many more over the coming weeks to taste all the new dishes that the Epcot culinary team created for this year. With 15 Outdoor Kitchens around World Showcase Promenade, we'll enjoy plenty of trips between now and closing day on May 29.

And while there are plenty of returning favorites, this new dish featured at the Florida Fresh Outdoor Kitchen is layered with flavors – black bean cakes topped with Carne Asada – a seasoned brisket with tomato relish and a drizzle of cilantro-lime sour cream. At the festival, pair it with a Florida beer or wine, or sip fresh-squeezed watermelon juice.

Access to the festival, including all gardening programs, exhibits, concerts, and special appearances, is included in regular Epcot admission. For more information about the 24th Epcot International Flower & Garden Festival, call 407/W-DISNEY (934-7639) or visit http://ift.tt/1mpkevr.

Carne Asada with Spicy Black Bean Cakes
and Cilantro-Lime Sour Cream
Serves 4

BLACK BEAN CAKES

• 2 tablespoons olive oil, divided
• 1/2 small white onion, diced
• 1/2 medium red bell pepper, diced
• 1/2 medium green pepper, diced
• 1 garlic cloves, minced
• 1/2 tablespoon ground cumin
• 14.5-ounce can black beans, rinsed and drained
• 1 chipotle pepper, chopped
• Salt, to taste
• Pepper, to taste
• 1/2 cup cooked quinoa
• 3/4 cup corn flour

FOR CARNE ASADA

• 1 teaspoon olive oil
• 1 small white onion, diced
• 1 medium red bell pepper, diced
• 1 clove garlic, minced
• 2 tablespoons tomato paste
• 14.5 ounce can diced tomatoes
• 1 pound cooked beef brisket, shredded
• 1 bay leaf
• 1/2 cup green olives, sliced
• 2 tablespoons chopped cilantro

TOMATO RELISH

• 2 medium red tomatoes, diced
• 1/4 small red onion, diced
• 1 tablespoon chopped parsley
• 1 tablespoon olive oil
• 2 tablespoons white balsamic vinegar
• Salt, to taste
• Black pepper, to taste

CILANTRO-LIME SOUR CREAM

• 1/2 cup sour cream
• 2 teaspoons lime juice
• 2 tablespoons chopped cilantro
• Salt, to taste

GARNISH

• 1/4 cup chopped cilantro

FOR BLACK BEAN CAKE:
1. Heat 1 tablespoon of olive oil in small sauté pan over medium heat until hot. Add onion, red bell pepper and green bell pepper; sauté for 5 minutes or until tender.
2. Stir in garlic and cumin, cook for 1 minute. Remove from heat and place in large mixing bowl.
3. Stir in black beans and chipotle peppers, mashing with a fork. Season with salt and pepper, to taste.
4. Mix in quinoa and corn flour. Divide into 4 balls and flatten to make patties.
5. Heat remaining 1 tablespoon of olive oil in a large sauté pan until hot.
6. Cook black bean patties for 3 minutes on each side, until crispy. Keep warm until ready to serve.

FOR CARNE ASADA:
1. Heat oil in large pot over medium heat. Add onion, red bell pepper and green bell pepper; sauté until tender.
2. Stir in garlic, tomato paste and diced tomatoes.
3. Add the cooked brisket, bay leaf, green onions and chopped cilantro. Keep warm until ready to serve.

FOR TOMATO RELISH:
1. Combine tomato, red onion, parsley, olive oil and white balsamic vinegar in a small bowl. Season with salt and pepper to taste.
2. Refrigerate until ready to serve.

FOR CILANTRO-LIME SOUR CREAM:
1. Mix sour cream, lime juice, cilantro and salt in a small mixing bowl.
2. Refrigerate until ready to serve.

TO SERVE:
1. Place 1 seared black bean cake on each plate. Top with 1/2 cup of the carne asada.
2. Top with tomato relish and cilantro-lime sour cream.
3. Garnish with additional cilantro.