Our taco meal was surprisingly filling and satisfying. The canned pinto beans were cooked with onion, garlic, Serrano chile, and cumin. The beans went into stovetop toasted corn tortillas and then garnished with salsa, cabbage, and cilantro. One of our sides was white rice with fresh tomatoes, Serrano chile, and cumin and the other was refreshing diced mango seasoned with salt, cracked pepper, and a squeeze of lime.
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