I am almost embarrassed to post this recipe – it is ridiculously easy to make and you don’t even need a recipe to make it. But it is a perfect dish to have in your repertoire for those days when you look at the clock and note that it is 6:30pm and you haven’t even thought about dinner!!
- 1 Tbsp. canola or vegetable oil
- 1 large onion, diced
- 1 red bell pepper, seeded and diced
- 3 cloves of garlic, minced
- 1 14 oz. can diced tomatoes in juice
- 2 14 oz. cans black beans, drained and rinsed
- 1 – 2 Tbsp. chili powder
- pinch of cayenne (or more to taste)
- 1 tsp. cumin
- 1 tsp. dried oregano
- 1 1/2 cups shredded mexican blend cheese
- 1 pckg. corn or flour tortillas
- In a cast iron skillet heat the oil over medium high heat. Add the onion and the bell pepper and saute until the vegetables are tender, about 10 – 15 minutes.
- Stir in the garlic, chili powder, cayenne, cumin and oregano.
- Add the tomatoes and beans. Bring mixture to a boil and then reduce to a simmer. Simmer for approximately 15 minutes or until the mixture has thickened and most of the juices have evaporated.
- Turn the broiler on and sprinkle the top of the mixture with the cheese. Place the skillet under the broiler and broil until the cheese is melted and browned. Remove the skillet (be careful, that handle is going to be hot!!) and place on a heat proof pad on the table. Serve with warmed tortillas.
Notes: If you don’t have a cast iron skillet, no problem. Just transfer the mixture to a heat proof casserole dish, top with the cheese and place under the broiler.Feel free to substitute left over meat for the beans or add meat with the beans. You can also substitute a diced chipotle chile for the cayenne.
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