Sunday, July 17, 2011


olive oil
2 corn tortillas
1 green bell pepper, diced
4 cremini mushrooms, sliced
1/2 cup frozen corn
1 cup baby spinach
1 can black beans, rinsed and drained
1/2 tsp cumin
1 roma tomato, diced
Mexican sour cream

1) Obtain two frying pans.  In one pan, pour 1 tablespoon of olive oil into the pan and heat over medium-high heat.  Add 2 corn tortillas, side by side.  Cook for 2 to 5 minutes, flipping occasionally, until the tortillas are crisp and browned.
2) Meanwhile, in the other frying pan, pour 2 tablespoons of olive oil and heat over medium-high heat. Add the bell peppers and saute until bell peppers begin to soften.  Add the mushrooms and continue to saute until the mushrooms have released their liquid.  Add the beans, corn, spinach and cumin.  Saute until the spinach has wilted.
3) Serve by placing 1 tortilla on each plate, topping with half of the sauteed mixture.  Top with tomato and sour cream.

Review:  I am slightly off of hiatus!  I have a home in Connecticut (so good to be back to this state!!) and a fairly nice kitchen.  I have an electric, smooth top, stove instead of a gas stove, and I'm no longer at a high altitude.  I truly learned to cook over the past 3 years in Idaho, but will now have to learn to cook at a pace where it doesn't take half an hour for water to boil!  I'm currently working on developing quick, easy meals, as most of my kitchen stuff is still in boxes and buried beneath some others.  This is a recipe I developed last week at my in-laws, as I raided their fridge.  It's so easy, adaptable and quick to pull together.  This may be my new lazy meal, instead of posole.  So watch for new recipes to come!