Black Beans

***from www.ourbestbites.com***

2 cans black beans, drained and rinsed

1 T olive oil

2/3 c diced onion

2-3 garlic cloves, pressed or finely minced

1 c chicken broth

1/4 tsp cumin

1/4 tsp coriander

1/4 tsp oregano

1/2 tsp salt

1/4 tsp pepper

1 lime

In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that's a technical culinary term) some of the beans. You don't want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. I like mine on the thicker side so I smoosh quite a bit. They will thicken more upon standing.

If you want a more soupy consistency, just add a little more broth.

Southwestern Beef Wraps

***from www.ourbestbites.com***

I just discovered these and the are fast, easy and yummy!

1 onion, chopped

2 1/2 lbs (approx) beef roast, trimmed of fat but left whole

1 heaping tsp chili powder

1 heaping tsp garlic powder

1 heaping tsp cumin

1 heaping tsp Kosher salt

2 bell peppers (you can use 2 green or mix it up but make sure at least one is green), chopped

1 can Mexican-style diced tomatoes or 1 can Rotel tomatoes (but I've also used regular diced and it was still good)

So make sure you follow these directions:

Combine spices into a small bowl and then rub all over the roast and make sure it's coated.

Place chopped onion in bottom of crock pot. Then layer with roast, then chopped peppers, then can of tomatoes. Cook on high for 5-6 hours or low for 8-9 hours OR I personally start this in the morning, cook to boiling on high and then lower the heat to low for the rest of the day until dinnertime.  About 30 minutes before dinner (but once meat is cooked) shred meat with two forks and then let simmer in the juices for the next 30 minutes.

Serve with tortillas, cheese, sour cream, salsa, guacamole, etc, etc.

We serve ours with black beans and lime-cilantro rice (recipe also posted).