Today I had a couple people over for Mexican food. The black beans for the chilaquiles I cooked yesterday, and had a small bowl last night (I couldn't wait!). One of the friends is vegetarian, but eats dairy, so that's what I stuck to. The black beans for the chilaquiles were cooked with some epazote, onion, garlic, and chipotles, then blended smooth. Since there were only 3 of us, I simply filled the bowls with some chips, instead of a casserole, added the thinned black bean purée, and quickly topped them with some queso añejo, crema, and a little more chipotles and epazote leaves - takes about 4-5 minutes to get them slightly softened, but still crunchy, though the last bites are totally softened, by the time we got to them. The recipe was supposed to have some diced avocado as some of the garnish, but none of mine were even close to ripe. No big loss.
strmanglr scott Here's that photo.
Finished black bean chilaquiles. by
pepperhead212, on Flickr
We took a long break after pigging out on those, and I ran a load in the DW. Then we had some tacos, made with some creminis, and some greens I had just harvested today, and cooked those in a pasilla sauce. This was served in corn tortillas, with some fresh white onion, crumbled up queso añejo, and some fresh lettuce leaves. We totally finished those!
Mushroom greens taco, with some gueso añejo, onion, and lettuce. by
pepperhead212, on Flickr
We really didn't need dessert, after just those two dishes, but I made some small smoothies - I had some ripe mangos, which I added some lime juice to, and they were so ripe, no sweetener was necessary.