I never ate much Mexican as a kid. In fact, I hated mexican for quite some time. These days, I’m quite fond of the stuff; though I admit not all of it being authentic (I draw the line at Taco Bell, however. That stuff isn’t even food). A friend of mine held his wedding in Mexico a few years back and I was fortunate enough to attend. Excellent food; not only at the reception but at this excellent taco stand where we met one of the coolest vendors I’ve ever met. I had never eaten cactus before, but that was some good stuff.
So now I dabble with the style every now and then, admitting whole-heartedly that my German/Italian heritage gives me no special skills. But hey, I can pump out a few easy tasty Americanized treats. And when I’ve been snacking all day? Good to go with minis.
12 5-6 inch tortillas
2 cups cooked black beans (1 can); drained
1 cup cooked rice
1 cup guacamole
1 onion; chopped
1 green bell pepper; chopped
2 tablespoons oil
Pinch of salt
Saute your onion and green pepper in oil for 10 minutes with a pinch of salt then move to a separate bowl. Heat your pan to medium low and heat your tortillas one at a time for 10-20 seconds. Add a bit more oil if you need. Add rice, onion and peppers, black beans and guacamole on a thin strip. Roll and enjoy.
Tags: black bean, Mexican
