For all the non-Americans who may read this blog, Cinco de Mayo is a celebration of Mexican-American heritage and culture recognized nationwide in the U.S.
It's a pretty big thing here in Texas, being so close to Mexico.
So I made veggie fajitas (that's what I'm calling them, anyways) for dinner last night, and they turned out well.
And they're very easy to make.
Two yellow summer squash & two zucchini, halved lengthwise and sliced.
One small onion, julienned.
Several (4-6) garlic cloves, minced.
One jalapeno pepper, de-seeded and sliced.
One 15-oz can black beans, drained and rinsed.
Juice of one lime.
Fajita (or taco) seasoning (preferably one that is a pure spice mix, with no preservatives or additives like MSG)... to taste (I used 2-3 tsp, but the one I use is fairly strong).
Chipotle chili powder, 1/4 to 1/2 tsp.
Salt, to taste.
Saute vegetables (onions, garlic, yellow summer squash, zucchini, jalapeno pepper) until they begin to soften.
Add fajita/taco seasoning.
Add chipotle chili pepper.
Squeeze in lime juice.
Add black beans, simmer everything together for a while for the flavors to mix.
And serve [ on freshly made tortillas from Central Market :) ]
With sides like fresh salsa and guacamole.
And don't forget the margarita!
Tequila + margarita mix + lots of ice, all blended up.
Margarita in a wine glass with a bendy straw... classy, haha.
Happy Cinco de Mayo, for yesterday!