We knew the miso salmon would be a tough act to follow, but if any dish was up to the challenge, it was spicy black beans with feta and avocado. What's not to like? My tummy's rumbling just thinking about it. (BTW, we just got free gin and tonics on the plane because the flight attendants skipped our row during service!)
As usual, we began by sauteeing onions and garlic, because that is how almost all succesful savory dishes start (and even some traditional English trifles). We added red chili for some kick and cumin and cinnamon to get some latin flavors developing.
Then we added some hearty black beans and let them cook down a bit.
Extreme close-up!
The recipe suggested using a liquidizer (British for blender?) to break down the beans even more, but we like things a little more on the rustic side. We also opted out of frying our tortillas to crisp them up like tostadas. Don't worry faithful readers - both steps were optional so we didn't deter from the recipe!
Oh snap, here comes my favorite part:
That is one sexy avocado.
Apparently all you have to do to make mushy food look appetizing is sprinkle cheese all over it and garnish with lime wedges. You could put avocado on pretty much anything and I would love it, but this was seriously yummy you guys. If you're like us and you eat Mexican two or three times a week, it's a nice upgrade from burritos and quesadillas. I'm pretty sure feta isn't a Mexican cheese, but I'm not complaining one bit.
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