On Friday John was in charge of cooking the shrimp perfectly and searing the tortillas. Great job, John!

I took care of the vegetables making the salsa out of a can of fire-roasted Rotel, a lovely ripe mango, cumin, sriracha, and Tabasco sauce. For the spicy beans I used a drained and rinsed can of black beans, a handful of our homegrown cherry tomatoes, green onions, cumin, and sriracha. Both dishes needed several pinches of salt. I warmed the beans in the microwave since we are still under an excessive heat warning. (It was 105F today!)

Finally, we brought a little Middle East to our Mexican inspired dinner by finishing up the tabbouleh from last night.