I’m not sure how this recipe came about. Probably a craving for Mexican food – like tacos -- and a desire to make something hearty and ‘meaty.’ I remember these worked with the very first batch and very little has changed since then. I think the sautéed vegetables, mixed with the beans and some fresh pico de gallo (fresh salsa) are an incredible combination and certainly this gives you lots of protein. You can try different beans – I’ve used a mixture of black and kidney beans, but prefer the texture of the red kidney beans. These are great served with rice (we like short grain brown rice) and fresh pico de gallo, a little sour cream and some freshly chopped cilantro.

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