Friday, March 25, 2011

chef #4: mexi-tato

over a month ago i purchased two hungry girl cookbooks. today i finally got around to testing one of the recipes and it. was. delicious. what you see below is an adaptation of her recipe that worked best with the ingredients i actually happened to have in my kitchen this afternoon. this is an individual serving, but could easily be multiplied to feed all of your best friends. yum!
MEXI-TATO (serves 1)
1 medium baking potato
2 T milk
2 T cheddar or mexican shredded cheese
1/4 c canned black beans
1/2 t dry taco seasoning mix
2 T chopped tomatoes
1 T chopped scallions
dash salt, dash pepper
optional (necessary, in my book) topping: light sour cream 
pierce potato in several places with a fork, then peel the skin off the top of the potato only. cook in microwave 6-8 minutes, then let sit for 2. gently remove pulp from the potato and set the empty shell aside.
combine pulp, milk, cheese, taco seasoning, and s & p in a microwave safe bowl and heat for 45 seconds. stir. next, heat black beans in microwave.
place half of the potato mixture in the potato shell, then half of the black beans. repeat. top potato with tomatoes & scallions and, if desired, sour cream. 

you may notice a lack of scallions in this photo. do not, i repeat do not forget about your scallions on grocery day and then discover them molded in a plastic bag on your counter 5 days later. not that it happened to me or anything…


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