I Love Burritos

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Dear Jess,

You are amazing. I miss you.

Now, as you know, I have a love of Mexican Food. Love. So, when my recipe for refried beans that was supposed to take 10 minutes or less, I couldn’t wait to try it!

We tried this to use inside burritos. My friend used white beans (which are very pretty), but I went a little more traditional… or so I thought. I used one can of Kidney Beans and one can of Black Beans. I knew they would taste delicious, because… well they just are delicious. What I didn’t expect (but was thrilled to discover) was the mixture turning a vibrant purple! When put on a tortilla with some brown rice, freshly homemade guacamole, hot peppers and salsa, it looked so full of flavor and nutrients. (I also topped with some fresh spinach, but you won’t see this in the pictures.) We ate these for dinner 3 nights in a row. Even as leftovers, they’re so yummy!


*note: We couldn’t find Pepper Jack Cheese in our grocery store, so we used Jalapeno Jack which worked wonderfully.

We will be making these again for sure!

We usually use whole grain tortillas, but we didn’t have any this time…

 

Limey Beans
From Everything Beans Ebook
3 1/2 cups cooked beans (I used 2 tins White kidney beans)
olive oil
1 C finely chopped onion
1/2 tsp cumin
1/2 tsp oregano
1-3 cloves garlic, crushed or minced
3/4 c vegetable broth (or bean broth if you soaked them yourself)
1/2 tsp salt
1/2 c grated pepper jack or other cheese (optional)
juice and zest of 1 lime
1. Cook onions and cumin over med heat 5 mins in a large sauce pan. Add oregano, garlic and salt.
Stir together cooking another 3 mins. Stir in beans and stock. Mash together until liquid is absorbed.
Remove pan from the heat and add cheese and lime zest and juice.
*add 1/2 tsp of chili powder or some cayenne with the other spices for heat if you like.

I hope things on your end are going well. Things here are still busy, but manageable. My 30 Day Challenge starts on Thursday! Are you going to be home for Easter? Our books have been ‘shipped’ so we should get them any day!

I love you,

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Sally Sumber http://lovelettersinapan.blogspot.com/

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