Pawi and Wild Greens


1 cup cooked *tepary beans

1 cup cooked **Native wild rice

1 bunch greens: quelites (lambs quarters), spinach, mustard greens

2 cloves garlic, minced

1 - 2 Tbsp. Apple Cider Vinegar

1/2 cup water OR vegetable stock

avocado OR olive oil

sea salt

Desert Spice Blend

8 dried ***cholla buds

1 tsp. whole cumin seeds

1 tsp. Mexican oregano

2 chiltepin peppers

1 tsp. black peppercorns

1 tsp. smoked paprika

Mise En Place

In a coffee grinder designated for spices, or using a large mortar and pestle, grind your whole spices and cholla buds. Place in a small bowl and add the smoked paprika.  Set aside. 

In a large sauté pan on medium heat, warm avocado or olive oil. To the pan, add garlic, greens, wild rice and tepary beans. Stir. Add your spice blend and stir until the greens begin to wilt. Add water or stock, and continue stirring until  the greens are completely wilted. The dish should be very aromatic and almost done. 

Add the apple cider vinegar, and salt to taste. 

This nutrient dense dish is a favorite in my family...enjoy! 


*Tepary Beans are indigenous to Southern Arizona and Northern Mexico. They are sweet, delicate, and are jam packed with protein! They go by different names depending on the language of the tribe. For this recipe I used white tepary beans, and they can be found at or  

**Cholla Buds are also indigenous to Southern Arizona and Northern Mexico.  They are nutrient dense and reminiscent of asparagus and okra. They can be found through

***Native Wild Rice can be found through 


Felicia Cocotzin Ruiz, LLC