The jerk seasoning on the vegetables smelted so good just making it. I couldn’t wait to see how the vegetables taste. The wait was worth it, they were just jumping with island flavors.
The rice and black beans was also loaded with great flavors. I just love garlic, onions and cilantro.
Now for the plantains, I am the only one in the house who likes them. This is strange because I would rather die than eat a banana. I know they taste different, but come on they look alike. We also had to go and pick up some agave nectar, not something we have ever used. Well the combination was great and I enjoyed the plantains but surprise, surprise, so did my wife. Now I am experimenting with the agave nectar, recipes to follow.
When in a pinch this is an easy and very tasty dish, especially with homemade black beans.
4 flour tortilla
Mexican blend cheese, shredded
¼ cup of black bean, made from dried beans
2 green onion, chopped
2 tbsp. salsa
Rub a hot skillet, over medium heat with butter. Place one tortilla in the pan. Cover the tortillas with the cheese and top with half of the beans and green onion. Top with another tortilla and cook on one side until browned, turn over and cook until brown as well. Remove to cutting board and cut in 4 pieces. Put 1 tbsp. salsa in the middle of the plate and place the quesadilla around the salsa. Serves two.
Black Bean and Green Onion Omelet
This morning I was looking in my refrigerator saying “who wants me to cook them today”, yes I talk to my food, I bet you do too. So what jumps at me, leftover black beans, green onions, and eggs. See what happens when you talk to your food, you get great answers.
3 large eggs or 4 medium
¼ cup cooked black beans
1 Green onion, chopped
Paprika, just a sprinkle on top of the eggs when first put in the pan
1 tsp. Parmesan cheese, grated
Heat the olive oil in a medium skillet over medium heat. Place the black beans and green onion in the pan and cook for one minute.
Mix the eggs using a fork or whisk.
Add the eggs to the skillet, season with pepper and paprika and cook on one side until the eggs are no longer runny.
Sprinkle a tsp. of Parmesan on top to the eggs, fold over and cook for 30 seconds. To serve, slice in half, serves two.
Bean, Cheese, and Pepper Enchiladas
Talk about making a mess in my kitchen, watch me make enchilada. This Irish boy can make pretty good Mexican food. This is not an easy meal to put together but is is certainly worth the effort. This can be made with chicken, pork, beef or, like I did, vegetarian. Serve this with a Spanish rice and enjoy.
½ Red pepper, chopped
½ Red onion, chopped
1 Jalapeno, chopped
½ Anaheim pepper, chopped
28 oz. Enchilada sauce
Jack & Cheddar cheese shredded
Mozzarella cheese shredded
Sautee the onions and peppers in olive oil until they are soft. Cover another skillet with enchilada sauce on medium/low heat. Heat the tortillas in the sauce then fill the tortillas with the cheese, beans and peppers. Roll them up and place the enchilada in a baking dish with the bottom covered with enchilada sauce. Fill the baking dish then cover with enchilada sauce and top with cheese. Place into a 375 oven until the cheese melts. Let rest before serving.
This is a very simple and delicious side dish. If you are concerned about the sodium content of the canned black beans, do what I do, rinse the beans under cold water before placing them in the baking dish.
2 cans Black Beans, drained and rinsed
1 tbsp. All purpose spice rub
1 tbsp. Cumin
½ Chili, chopped (optional, if you like the heat use it)
½ Cup Shredded, Mexican blend, cheese
Preheat the oven to 370. Place the rinsed beans in an oven safe baking dish and mix in the spice rub, cumin, and chili (if using). Cover the top of the beans with the shredded cheese. Cook in the oven till the cheese melts. Do not overcook or the beans will dry out. If you like your cheese crispy add a little water to the beans before cooking. Remove from oven and let rest for about 5 minutes.
I know it’s Monday again and you really don’t want to spend a lot of time in the kitchen. I understand so let’s make some comfort food that is very simple.
Burgers with Black Bean Relish
Ground black pepper
||Chili for heat if wanted
Grill the burgers season with salt and pepper. Remove burgers to serving plate. Drain all but 2 tbs of pan drippings and over high heat sauté onions and chilies, if using, till soft. Add 1 can of partially drained black beans, 1 can of stewed tomatoes, and 1 can chopped tomatoes. Season the relish with salt and pepper. Cook over high heat to reduce by 1/2, stirring often. Halfway through reduction add 1 cup frozen corn. Continue to reduce till relish thickens, stirring often.
Serve relish on top of burgers and mashed potatoes.