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Black bean and rice burrito and taco filling

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The mediterranean way of eating suggests that you eat at least 2 days a week with no meat.  At first I thought this would be hard, but there are several ways of getting proteins in your food without it being meat.  One of my favorites is using blackbeans.  This particular recipe is easy to do and fast.  Great for a night where you are on the go.

 I didnt get a chance to picture it, next time I will add to this post.  Paige came down to visit with her puppy and we got busy gabbing before serving dinner.

Black Beans and Rice

 1  tablespoon olive oil 
1/2  onion, chopped 
2  chopped garlic cloves
1 Jalapeno pepper seeded and chopped fine (seeds in for more heat) 
1 (8  ounce) can black beans, rinsed and drained 
1  cup jarred chunky salsa 
1  tablespoon fresh parsley or cilantro 
1/2  teaspoon cumin 
2  cups brown rice

2  tablespoons shredded cheese 

Heat Olive Oil in a non stick fry pan.  Measure the Olive oil for accuracy. It is the easiest area to increase the fat in a dish.  Saute the onion, garlic and jalapeno for about 1-2 min.  Add remaining ingredients and heat through. If it seems too thick add a small amount of chicken stock or water and simmer. 

Use as taco filling in soft or hard shell tacos, a side dish, the flavors are amazing.

 Cheese is to be used as a seasoning not as an ingredient. 

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About heylaydee

An average cook, an enthusiasm for experimenting and trying new things, is the reason for this blog. That and I found myself in the “empty nest” syndrome and needed an outlet. So I picked up the camera that was collecting dust, got out the pile of recipes, contacted friends and family for their favorites and starting cooking again. What could be better than a glass of wine, a hot stove, and creativity? Come along for the ride. I will be blogging about food, family, and anything else that inspires me.

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