cup or more of the beans - quickly whisk everything together. Add a little butter or oil to the pan so the eggs don't stick, on a med high heat add egg and mixture. Let cook for 3-5 mins, and wiggle the pan to see if the bottom is cooked, add shredded cheese and transfer to the oven for about 10 mins or until eggs are firm. You may want to put the broiler on for the last minute or so to get the cheese really gooey or crispy like the top of a pizza. Once removed from the oven sprinkle with scallions.
Jicama gives this Mexican chicken salad withblackbeans and corn a special crunch. We’re big fans of Mexican food in any form, and with our favorite restaurant up the street within walking distance you’ll often find us sipping margaritas and munching on chips and salsa while we wait for a plate of carne asada (thinly marinaded and sliced beef with tortillas)
Chop romaine and top withbeans, tomatoes, mango and avocado. I have always focused on the wonderful Mexican food and cervezas without knowing much about the holiday itself, other than knowing cinco de Mayo means fifth of May in Spanish
Add the onions, garlic and season with coriander, cumin, salt and freshly ground black pepper. While the mixture is coming to a bubble, place the tortilla chips (reserving a handful for garnish) in a food processor and pulse to grind, or in a resealable plastic bag and crush with a rolling pin or empty wine bottle
I'm not sure now but as my computer is still holding my files hostage and refusing to work at its correct potential I have little else to post today and I wanted to bring you a festive posting with lots of Ho Ho Ho but my Ho Ho Ho has forsaken me
Dried black-eyed peas cooked with a hamhockHoppin' John, Southern Memories, and a Recipe for MexicanBlackBeansby Victoria ChallancinMy mother, who was from Georgia, seems to permeate my home with her unseen presence during the Holiday Season, particularly in my kitchen and at the table
Tequila Laced Mexican Rice and ChickenEasy Bean SoupMother Rimmy’s Garbage SoupMexicanBlack Bean and Butternut Squash SoupThey’re Eating Kale QuesadillasRSS Feed Powered by MaxBlogPress Bring My Blog Visitors Back
So a quick rummage in the larder later and I had the ingredients I needed for this wonderfully zingy and alive rice and bean salad, which also handily continued the Mexican theme that started with pinto bean soup the other day