>Black Bean and Beef Burritos — well, it started that way.
1 lb. ground beef
I have that.
1 clove garlic
1/4 onion, diced
So far, so good.
1 15 oz. can black beans
In the pantry: can do.
1 cup jarred salsa
We’re out of salsa? When did that happen?
1 package flour tortillas
Okay, the package LOOKED full. I didn’t realize there were only two tortillas in it.
1 tsp. ground cumin
shredded cheese to taste
Based on the recipe and the actual ingredients present in my kitchen, here’s how it went.
Chop the onion. Saute until clear. Add ground beef and minced garlic. Stir and simmer until browned.
Drain beef. Return to pan.
Now here we go with the creative additions.
Add taco seasoning, 3/4 cup water, and 1 can diced tomatoes. (We didn’t have salsa, so this would have to do.)
Start water for….(drumroll)…. pasta. Yes, pasta. Why not? Martha Stewart doesn’t live here.
Add spices (cumin and a little chili powder: All right, already! I didn’t list chili powder in the ingredients! It wasn’t on the original, okay?!)
Simmer beef and bean mixture. Let it thicken while the pasta cooks. I used angel hair spaghetti. Yes, I did.
Reaction from La Petite: “What taste should I expect when I eat this? Mexican or Italian?”
She added parmesan cheese.
Husband added grated cheddar.
I called it Spaghetti Mexicana.