Mexican Night!

Wow it has been wayyyy too long! I feel like we were a bit of a let down in April because we were swamped with exams, packing and saying our goodbyes. But, we have not given up our blog! In fact during exams we had a mini celebration when Caitlin finished her hell week and we survived a very scary incident. And in true college student style, we cracked open a bottle of wine mid-day and got smashed. We then decided to get creative in the kitchen and make a Mexican feast!

We originally planned on making guacamole, mexican rice, and refried beans, however, Provigo was being a bitch as usual and all of the avocados were rock hard. But everything else we made was awesome and we just bought some salsa for our dipping needs.

First the refried beans, which are apparently healthy.
Ingredients
2 15 oz. cans black beans
1 tbsp. olive oil
1 tbsp. cumin
1 tsp. chile powder
1/2 cup onion, minced

Directions
1. Drain about 1 cup of liquid from the black beans and set aside (in case the beans become too dry later when cooking). Pour the beans and remaining liquid in a medium sauce pan over medium heat. Mash the beans with a potato masher but do not completely puree the beans to retain the texture.
2. Heat olive oil over medium heat in a large frying pan. Add cumin and chili powder and cook for a minute. Add the onions and cook for another few minutes until tender.
3. Add the beans to the pan, cook for 10 minutes, stirring and mashing often. Serve with your favourite Mexican dish.

While this is cooking, make your rice, we found this awesome recipe.
Ingredients 
1 green pepper, diced
1 onion, diced
2 cloves garlic, minced
2 jalapenos, minced
1 tbsp. oliver oil
1/2 tsp. salt
A pinch of black pepper
1 tsp. chili powder
A pinch of cumin
1 cup brown rice
1 can diced tomatoes, undrained
1 1/2 cup vegetarian broth

Directions
1. Saute pepper, onion, jalapenos, garlic, and olive oil in a large frying pan over medium heat until tender. Add the salt, pepper, chili powder, and cumin.
2. Add the rice and stir to coat with vegetable mixture, stir in tomatoes (and their juices) and the vegetable broth. Cover and bring to a boil.
3. Reduce the heat to low and cook for 15-20 minutes, or until the liquid is absorbed and rice is tender.

After snacking on tortilla chips and salsa we made burritos. Well I think they were burritos, I find all Mexican food very similar and have no idea what the difference is between burritos and enchiladas.

So where to now? Well it's summer and most of us have returned to our homes in the rest of Canada, leaving Audrey behind. But no worries, seeing as we still love to cook and are no longer restrained by readings and student food budgets we will still be blogging. So whether you are procrastinating at work instead of class or zoning out in front of a computer after spending too long in the sun, keep in touch!