A few months back I was getting a little bored with my usual food blogs. They’re still great and all, but I needed an injection of newness. So, I did a bunch of looking around and came across one called Closet Cooking that I absolutely love. One of the best recipes I’ve made from this blog are the Black Bean, Corn & Quinoa Picadillo Tacos which not only helped make tacos more interesting, but also added a lot more flavors into the kind of Mexican food I’m used to making. I’d never made picadillo before, so I followed this recipe to the letter. The veggies went into the pan while the quinoa cooked. Then, all that and the other ingredients went into a big bowl for mixing.

Since the avocados I picked up were a little funky looking, I decided to make a sauce with some leftover dill and buttermilk that were hanging out in the fridge as well as some tomato and onion. It was a little unusual, but certainly offered some more tang to the dish. In addition to that, I served the usual accoutrements: chopped tomatoes, torn lettuce, sour cream and shredded cheddar.

The two elements of this dish that really jumped out at me were the green olives and golden raisins which offered a nice sourness and sweetness to various bites during dinner. I’m a huge green olive fan, so I enjoy bringing them into play whenever it makes sense. I will definitely be making this recipe again and checking out some of the other picadillo recipes on Closet Cooking!