Happy Cinco De Mayo!
Though you wouldn’t know it from the blustery weather outside, Spring is here! And how am I so sure you may ask?
The flower of choice for every Grade 3 student when looking for something to give their teacher.
I get handfuls of these after every recess and I place them on my desk until the end of the day when I promptly throw them in the garbage (shhhh…don’t tell the kids, they think I take them home every night)
I absolutely love Mexican food but I didn’t even clue in to the connection between tonight’s dinner and today’s holiday. I just chose the recipe because it was chocked full of vegetables and had lots of delicious, gooey cheese.
I started by chopping up a green pepper, half a red onion and a handful of grape tomatoes and placing them on a lined baking sheet. I added a little corn too because I like the taste it gets when roasted.
I popped the sheet into a 375 degree oven for 20 minutes giving everything a toss part way through.
In a bowl I mixed
- 1 can of rinsed, drained black beans
- A little more corn (I didn’t want to try to store half a can)
- A can or so of diced green chilies
- Some cumin
- Some chili powder
- Salt and pepper
- 1 brick of cream cheese (I went for the light…do what you wish)
- 3/4 cup shredded cheese (the recipe called for sharp, I used the jalapeno cheddar I had in the fridge)
Once the veggies were done roasting, I threw them in the bowl and gave everything a good mix.
I filled and rolled 12 small tortillas and placed them back on the baking sheet I used for the veggies. I brushed them with some olive oil and baked them for 20 more minutes until golden and crispy.
The Verdict- Yum, yum, yum. I loved these! They were great served with salsa and next time I would throw some guacamole on top too!