A Sweet Twist On A Mexican Favorite

Pacifikology, a pop-up design shop featuring contemporary Pacific design, art and Hawaiian vintage fashion, made its debut in December 2012 as the newest design and event collaboration of Janu Cassidy and Marla Momi Musick. It is dedicated to showcasing the work of artists, designers, products and creative services that reflect an aesthetic of island chic with an urban edge.

Janu is the former owner of Radio Hula, a New York City retail store that specialized in modern and vintage Hawaiiana, and Marla is the designer of the native-urban jewelry line Strands by Momi, and managed the Design Department at New York Public Library.

Janu and Marla want to express their deepest gratitude to Colleen Kimura of Tutuvi Sitoa, who provided her store space for their last pop-up in March, and who agreed to have one of her beautiful fabric designs be part of a dress collaboration with couturier Jeffrey Yoshida. The result was a spectacular evening dress.

Collaboration for Janu and Marla also means combining their creativity with important community causes. Their next event is set for April 25-27 at Davies Hall, St. Andrew Cathedral. A percentage of sales will benefit American Cancer Society. Find more information on Facebook/Pacifikology, or email info@pacifikology.com.

Janu avoids meat and Marla does not, but they both agree that this recipe is an easy-to-make and delicious twist on a Mexican food staple! Kidney beans are named for their shape, which resembles a human kidney. They are a great source of fiber and protein, and contain very little fat. Red kidney beans are rich in thiamin or vitamin B1, folate, iron, magnesium, phosphorus, potassium, zinc, copper and manganese.


* 1 tablespoon vegetable oil
* 1 onion, chopped
* 4 cloves garlic, minced
* 6 cups canned kidney beans, drained
* 2 cups water
* 3 tablespoons chili powder
* 2 teaspoons ground cumin
* 4 teaspoons prepared mustard
* 1 pinch cayenne pepper, or to taste
* 3 tablespoons soy sauce
* 4 cups cooked and mashed sweet potatoes
* 12 (10-inch) flour tortillas, warmed
* 8 ounces shredded Cheddar cheese (may use fat-free or light cheese)

Preheat oven to 350 degrees. Heat oil in a medium skillet, and sauté onion and garlic until soft. Stir in beans and mash. Gradually stir in water and heat until warm. Remove from heat and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.

Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito-style and place on a baking sheet. Bake for 12 minutes in the preheated oven and serve.