soft chicken tacos, cornbread, homemade refried beans
My Mexican food is never very photogenic. It does taste good, though.
I ran out of soft taco wraps, so I made some cornbread from a Bob’s Red Mill Cornbread mix. Then we piled on chicken and red onion (cut in strips, fried up with cumin, garlic and lime juice), various acoutroments (sour cream, salsa, shredded cheddar, guacamole), and homemade refried beans.
For some reason, I had a can of organic pinto beans in my pantry. So refried beans it was:
1 can pinto beans
1/4 cup red onion, chopped small
2 minced garlic
chili powder, ground cumin, salt, cayenne to taste
1 tsp fresh oregano, chopped
Heat a tablespoon of vegetable oil in a large frypan. Add onion and spices and cook for 3 minutes. Add pinto beans. Mash the beans up with a potato masher. Cook for 20 minutes, adding water to keep it moist. Stir in oregano before serving.