Who are you kidding, you don't read the ingredients list anyway. Right to the pics.




1. Chop that shit up.


2. Interogate the bell pepper, onion, garlic, bay leaf, cumin, thyme, and red pepper flakes in a tbsp olive oil on med high heat for about 7 mins.


3. Add the half can of chilies (I used a small can mind you), tomato, rice, water, and vinegar. Bring to boil, back off, then simmer for ~15 mins, or until rice is tender.


4. Obligatory pet shot with appetizing blanket action.


5. Don't be a slob. And eat your bananas before they liquify on the counter.


6. When rice is tender, add the beans. They only need to heat through. This concludes the first half of operations.


7. Lay out the filling on a tortila, and then dig a trench in the middle. Fill with sour cream and cilantro.


8. Fry that shit up. Notice the tooth picks for stability.


9. Top with whatever you please. I just used my favorite storebought "Emerald Valley" salsa and more cilantro, enabling me to eat it with my hands (carefully), and washed the meal down with a strong 'nitas. Enjoy!


10.
Ingredients:
1 med onion
1 med grn bell pepper
2 tsp minced garlic
1.5 tsp cumin
1 tsp dried thyme
.5 tsp red pepper flake
1 bay leaf

1.5 cups short grain rice (I used sushi)
1 14 oz can diced tomatoes
Half a can of green chilies
15 oz can prepared black beans
15 oz can prepared pinto beans
~2 cups water to begin with, I added by my estimation another .5-.75 cup water.
1 tbsp apple cider vinegar
S&P

Tortilas
Sour cream
Cilantro