Saturday, April 19, 2008

Feel that burn!

Well, I had too much week left at the end of the money Thursday night and had to make dinner out of whatever was hanging around in the kitchen.

In the toss-up between black bean fajita burritos and Asian noodles made with ramen as a base, the fajitas won.

I didn't measure how much cumin and cayenne I used. Nor did I measure the tears that were running down my face from the heat. I'd guess that I used at least half a teaspoon of cayenne and probably a bit less cumin. If cayenne is too much for you, just add freshly ground black pepper at step 2.

  • 1 can of black beans
  • 1/2 green bell pepper, cut into strips (go ahead and use the last, sad, shrively one, just chop off the wrinkled parts). If you're really masochistic, use jalapeƱos.
  • 1 small red onion, halved and thickly sliced (is the core turning green? Pull it out of the slices!)
  • 1 clove of garlic, finely chopped
  • cumin
  • cayenne
  • juice of 1 lime
  • 2 flour tortillas
  • shredded cheese (cheddar, Jack, whatever's in the fridge)
  • 1 tablespoon olive oil
  • 2 tablespoons hopped cilantro
  1. Heat the olive oil in a saucepan. Saute the garlic for 1 minute, then add the onions and peppers. Sprinkle with cumin and cayenne to taste. Saute until soft.
  2. Add the black beans, lime juice, and cilantro. Cook until heated through.
  3. Spoon the mixture onto two flour tortillas. Top with the shredded cheese and fold burrito-style.
  4. Heat a skillet. Place the burritos, folded side down, on the skillet and cook until browned. Repeat with the other side. Remove from heat and slice in half.

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