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 jalapeños.
- 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
- juice of 1 lime
- 2 flour tortillas
- shredded cheese (cheddar, Jack, whatever's in the fridge)
- 1 tablespoon olive oil
- 2 tablespoons hopped cilantro
- 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.
- Add the black beans, lime juice, and cilantro. Cook until heated through.
- Spoon the mixture onto two flour tortillas. Top with the shredded cheese and fold burrito-style.
- 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.