If you haven’t noticed by now, we have a bit of a thing for Mexican food in our house. I think it’s a combination of the spice, the versatility, and the ease of veggie-fication that most Mexican recipes allow.
Every time that Keenan gets in the mood for Mexican food, I get more than a little excited. Thanks to his Mexican grandmothers who either used to, or still do, cook all their traditional meals from the amazing-ness of scratch, Keenan has really picked up some mad Mexican cooking skills.
So what is it that can make me look like this?
That would be Keenan’s Fajita Burritos, of course. (Please excuse the scrubby bedroom attire.)
My favorite part of the recipe, and probably the easiest, is the spicy bean spread that we use as a base on the tortillas.
First, combine a can each of black beans and kidney beans in a colander and rinse.
Once, well rinsed, transfer them to the blender, and begin preparing other ingredients.
Chop some tomatoes.
Add to the mix.
Add salsa to taste.
Keenan included about a 1/2 cup.
Add cayenne pepper to taste.
And, just because spicy isn’t spicy enough, add some hot sauce, such as Cholula.
Then, proceed to blend.
I was even given permission to taste test.
Once the bean spread was complete, the fajita veggies had to be prepared.
Keenan chopped up a bunch of red bell peppers, onion, jalapeno pepper, and tomato.
Some un-pictured Swiss chard also made it into the batch.
These were all sauteed in olive oil and cayenne pepper until cooked.
At some point during the cooking process we also decided to add some sun-dried tomatoes. Cause, why not, right?
Then the burrito building began!
You must try this now. Your taste buds will thank you.
Have a good night!