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Friday, April 25, 2014

Garlic and Lime Black Beans

Because it's time to celebrate!!!

After two and a half years, 84 credit hours, the seemingly never-ending homework, papers, and group projects, behavior change projects, blood, sweat, and tears, mental meltdowns and an overall GPA of 3.91, I'm finally graduating from college!  The past three years have been a trip, I'll say that.  I left my previous career to study something completely different and take on a whole new lifestyle.  Besides changing my major after just my first semester, I have been met with challenges all over the damn place: relationship break-ups, three apartments, eight jobs, various illnesses, including a kidney stone, living way, way, way below the poverty line, and other bummer things that I won't dwell on.  But honestly, I wouldn't change it for anything.  Now, that's not to say that I'll jump at the chance to go back for my Master's any time soon, but I'm glad I can finally say I have a degree.  And guess what?  I already have a job!!!  Yee-haw!

So yeah, I'm pretty pumped.  My folks and my sister are coming down for the ceremony, and then Sunday we're going to have a family celebration dinner consisting of tacos and cake.  No, that's not gross, that's a fabulous combination.  Tacos are just so easy when you're feeding a crowd!  My mom and sister are taking care of most of the fixin's, but I'll be making fajita veggies and this tempeh and pecan taco filling.

I was going to stop at that, but I made something last night that turned out spectacular.  The roomie and I were celebrating several things- my last day of class officially over and the new job, as well as the interview she had yesterday.  I made tostadas, but the recipe I'm about to post (if I ever stop blabbing) is just for the black beans I made to put on them.  I also topped our tostadas with crumbled vegan chorizo, Daiya cheddar cheese, peppers, salsa, and sour cream.  Not gonna lie, these were awesome.  But anyways, the beans.  The beans were pretty stellar themselves.  They would be quite lovely in a wrap, taco, or burrito.  However they didn't look all that lovely when I tried to get a picture, so you get a snapshot of my assembled tostada instead.  Be very, very jealous.

1 Tbsp olive oil
4-5 cloves garlic, chopped
3 stalks green onions, trimmed and thinly sliced, 2 Tbsp reserved for garnish
15 oz can black beans, drained and rinsed
2 Tbsp lime juice
1/2 tsp cumin
1/2 tsp chile powder

In a large saute pan, heat olive oil over medium heat.  Add garlic and green onion (reserving 2 Tbsp) and saute about 3-5 min until garlic is starting to brown but not burn.  Add the black beans and stir to cover with oil, lightly mashing the beans with the back of a spoon or spatula.  Add the lime juice, cumin, and chile powder and stir to mix well.  Continue to cook over medium heat 5 min or so, until beans are heated through.  be careful not to over cook, or the beans will dry out.  In that case, add a little more lime juice as needed.

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