Tex Mex Concoction

Posted on: May 8, 2008

There really are very few things that wouldn’t benefit from having a large quantity of chipotle tabasco sauce dumped on top of them. Well, maybe not ice cream I guess. Or my car. Nonetheless, the point here is that chipotle sauce is the Sauce of the Gods.

So I was feeling Tex-Mexey tonight and decided to dump a bunch of crap in a pan and see what happens.

Tex Mex Concoction

Ingredients used: Can o’ black beans, can o’ diced tomatoes, a pile of frozen corn, a pile of cilantro, a bit of cut up onion, vegetable oil (with the onion at the beginning, before dumping everything else in), vinegar, cooking wine, chili pepper, chipotle sauce, and cumin. Err, and rice.

First lesson of the night: don’t dump in the cilantro until the last minute. It may be tempting to just fling it into the pan all willy nilly whenever it strikes you, just don’t do it. It may be begging you on it’s flimsy little legs flashing you cilantro currency, but don’t do it. I put it in at the beginning, and not too long after that was met with some severely spinachey and flaccid Cilantro. Flaccid Cilantro! No good at all! Luckily, I had some extra that I dumped in at the end, for maximum cilantro-ness.

Concoction on Rice

It really was quite tasty. However, you know what I completely forgot about that would have seriously maximized the taste? The cheese! I had gotten some cheddar explicitly for this, and of course I only remember this fact several hours later.

It means that this dish is officially vegan! That is, unless I got the can of meat-eating killer tomatoes. Again. Oh well, At least they’re high in protein.

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