Recipe for Cinco de Mayo
Published on May 5, 2008
Tomorrow is Cinco de Mayo. I know that means Fifth of May, but beyond that I have no clue. I noticed today that the Mexican restaurants in my neighbor are getting all dolled up for a major day of cervaza drinking tomorrow. But what is it all about anyways? Though, any excuse for latin cusine is all right with me. I want to share a delicioso recipe—it is probrably more southwest then mexican, but yummy anyhow. Print this baby out and enjoy!!! I would say great for entertaining, including days other than cinco de mayo!
Whatcha Ya Need:
One 16oz can of black beans, drained & rinsed
One 16oz of crushed tomato (no salt & fire roasted if possible)
2 cups frozen corn kernels, thawed
2 green onions minced
1/2 tsp ground cumin
1/2 tsp dried oregano
8 whole wheat tortillas
1/2 cup Monterary Jack cheese
- Preheat the oven to 400 degrees while you are preparing the grub.
- Combine the first 7 ingredients in a mixing bowl and mix it like a master! Add a little salt and pepper if that’s your thing. Maybe even some dried red pepper if you are feeling fiesty.
- Lightly oil a wide, 2-quart casserole dish and layer as follows: 4 tortillas (overlapping), half of the bean mixture, half of the cheese & repeat!
- Bake this baby for about 15 minutes or until the cheese is deliciously bubbly. I let it stand for a few minutes while I prepare a salad, then cut into squares and serve. You could also add some salsa or sour cream on top! Good stuff!
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