Mexican Black Beans w/AvocadoPosted: May 11, 2010
We had an avocado from last week that sorely needed eating, so I whipped up some black beans (already cooked and in the fridge) with chili powder, sauteed with half a chopped onion and some minced garlic. The beans were placed over a bed of rice and sprinkled with cilantro, cherry tomatoes, some cheese and, of course, slices of avocado. Extremely flavorful and filling, especially served with some cornbread.
This week’s receipt will be posted tomorrow!