I’ve been on a bit of a Southwestern kick lately. Over the last year, I’ve made more and more dishes that involve the classic combination of cilantro, lime, corn, tomatoes, and beans. Part of it has to do with the fact that so many of the things you can make with a Southwestern bent are actually super healthy. Whole wheat quesadillas filled with cumin-scented black beans, onions, and cheese; stuffed peppers with corn and avocado, cheesy enchiladas with beans and tomatoes. These are all things that I’ve been making over and over again throughout the spring and into the summer. Even though it’s been crazy hot out lately, I managed to crank up my oven to 400-degrees for the sake of those enchiladas.
Part of the equation is that all of these dishes can be made with a few staple ingredients, cycling through the different recipes so you’re eating a different meal with slightly different flavors every night, yet nothing goes to waste because it’s languishing, unused, in your fridge.
