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 www.epcotinspring.com.

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

Serves 4


  • 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


  • 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


  • 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


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


  • 1/4 cup chopped cilantro

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.

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.

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.

1. Mix sour cream, lime juice, cilantro and salt in a small mixing bowl.
2. Refrigerate until ready 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.


  • FYI: Ingredient list for Carne Asada should read “1/2 cup green onions, sliced” not “green olives”.

  • Is this the exact same recipe served at the festival? I’m curious why there are no gluten ingredients in the recipe, but it’s not listed as one of the gluten friendly options.

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