I have been Remiss in my blogging duties, of late. I have had lots of Stuff running around in my head, and when too much stuff starts running around, everything kind of comes to a stand still. Including posting. I’m trying to whip my thoughts into some sort of shape that I can channel out onto these electronic pages, but for now, I just want to check in to announce:
Congratulations to Niko from @DamnCuteBunnies on winning my auction! Niko has requested a pineapple or piña colada pound cake as her Prize. I haven’t perfected Van Halen using those ingredients, but I have some ideas. I’ll do some experimenting and then send her Own very soon. Thank you to everyone who bid and helped spread the word!
And now, onto our Sunday Supper.
I purchased three baking potatoes with the Vague Notion that I’d do something with them when our guests were in town a couple of weeks ago. Well, that meal (whatever it would have been) never happened. And I still had three potatoes Staring Me Down whenever I walked into the kitchen. They dared me to let them grow eyes, to allow them to start to green under their skins. Cheeky taters. Fortunately for them, I had a bunch of leftover Stuff to use up, namely some black beans that I had mashed with some cumin and lime juice to make nachos one evening.
And as an aside, mashed black beans with cumin and lime are Very Good.
Anyway, I also had some onions and peppers that I needed to do something with, and so, the Mexican Tater was born. Just like anything shoved between two tortillas magically becomes a quesadilla, suitable for dinner or for munching while watching television, put a baked tater under almost anything, and you have a filling meal.
- 2 baking potatoes
- a bit of oil, kosher salt, and cumin for the tater skins
- about ½ cup mashed black beans with cumin and lime
- 1 Chipotle Black Bean Burger, chopped
- hot sauce of choice
- ½ medium onion, diced
- ½ bell pepper (or whatever kind of pepper you like), diced
- 1 tablespoon olive oil
- ½ can diced tomatoes
- salt and pepper, to taste
- heavy pinch of cumin
- some pepper jack cheese
- guacamole of choice
- sour cream or Mexican crema
- Scrub the potatoes and dry them thoroughly.
- Prick each potato in several places and rub them with a bit of oil.
- Sprinkle on a little salt and cumin and press so it sticks.
- Bake the potatoes until tender all the way through, about an hour at 425F.
- Meanwhile, heat the mashed beans with a black bean burger and some of your favorite hot sauce. Keep warm.
- Cook the onion and pepper in the olive oil until starting to take on just a bit of color.
- Add the tomatoes and salt, pepper, and cumin to taste. Add a little hot sauce to this, too, if you want.
- When the potatoes are done, slice them in an “X” and then press the ends toward each other. This will kind of open up the potato to make him easier to stuff.
- Place some pepper jack cheese on the potato. I like to put it underneath so it melts easily.
- Top with half of the black bean mixture and half of the peppers and onions.
- Serve with your favorite guacamole and sour cream or Mexican crema.
