As a cook, my attitude is pretty unpredictable. Sometimes I don't want to put forth the tiny effort it takes to open up a can of something and plop it on the stove for 5 minutes. Other times my inner gourmet comes to the surface and I actually spend time cooking elaborate meals. These are some of our recent dinners-Yummy crock pot potato soup from this website...
My Martha Stewart infinity lasagna...
As well as some yummy pork tacos that my wonderful sister-in-law Sara gave us for our dinner yesterday. I'm sure you could find the recipe at her cooking blog saucyapron.
Tonight I repeated something I tried a week or so ago. I have had the recipe, but have never wanted to try it because I thought Dan would turn his nose up at it. Turns out, he likes it a lot and even thinks it is "fancy." I think it is easy.
4-6 Corn tortillas
1/2 tsp Cumin
1 16 ounce can of black beans (both times I've used pinto and it has been great)
1 chipotle chili in adabo sauce, diced OR 1/2 tsp red pepper flakes
1/2 cup mild salsa
4-6 large fried eggs
2/3 cup Monterey Jack cheese (also good with cheddar)
1 ripe avocado (haven't used this yet, you serve it on the side.)
Heat oven to 425. Put tortillas on a baking sheet and place in oven to warm. Toast the cumin in a small dry saucepan over medium heat for a minute or so (until fragrant). Add the beans and chipotle or pepper. Remove tortillas from the oven. Top each tortilla with beans, salsa, one fried egg and cheese. Place in the oven until cheese melts.
If you like your egg yolks runny, don't leave your huevos rancheros in the oven for too long.
This may sound like a super weird recipe, but it is fast, easy, good and cheap.