We made that hot bean dip on Sunday and today I plan on using it for some sort of cheddar cheese burritos for lunch. I'm currently boiling water for brown rice. 1 cup instant brown rice. I put in the pan 2 cups water, about a teaspoon commercial chili powder (the kind that has all the chili seasonings not just chili powder), about a teaspoon garlic powder and a few twists of my pepper grinder with the four color peppercorns.
After the rice cooked for about six minutes I threw in some tiny pieces of fresh broccoli, about 1/4 cup frozen corn, about a 1/4 cup frozen peas, and about a 1/4 cup fresh matchstick carrots that are no longer that fresh.
I sprayed my skillet with some no-stick spray, tossed in flour tortilla, some shredded cheddar and a few spoonfuls of the bean dip. With the heat on around medium, I slapped a lid on the skillet and cooked it until the cheese melted, careful not to let the bottom of the tortilla burn. I pulled it off the heat, topped with mango salsa and rolled.
Those who have followed my blog for a while know that I serve mango salsa with my Mexican dinners because it has a nice vitamin C and vitamin A content, so it's not nutritionally void like a lot of salsas. I use Wegmans. They have a generic version that's organic.
looks good. I had leftover swiss chard and potato chips. I was sulking. -g
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