Like all of the “ethnic” foods I cook, this dish doesn’t make any claims to being particularly “authentic,” but it is tasty and filling. Once you learn the technique, you can ring changes on it with different fillings and varieties of sauces. See also the recipe for Enchilasagna, which uses the same kinds of ingredients but
Recipe Yellow or red onion, one medium or large Finely chop the onion, or use a food processor to chop it to small even pieces. A medium saucepot and a big spoon Olive oil Put the saucepot on high heat. Pour in olive oil to lightly coat the bottom of the pan. After the pot
I recently made a couple of these large Mexican-ish casseroles for social events, and figured I’d share the recipe. Beans Olive oil 1 large or 2 medium yellow onions Optional: a large mushroom, a carrot, a bell pepper 1-3 cloves garlic Optional: basil, paprika, chili powder 3-4 cans black beans Balsamic vinegar, salt Heat
Mexican spicy bean stew. It’s easy to make a double batch and save the leftovers. Recipe Yellow onion, one large or two small Bell peppers, two or three Coarsely chop the vegetables, or Cuisinart to moderately-sized even pieces. Variation: Optionally, add any of the following: Replace some or all of the bell peppers with spicier