This week’s spice: Chipotle

It was not coincidental that we had red and green cabbages on hand, adding the commendable, complementary crunch to those profoundly, palatable pita wraps, they were part of our planned preparations and last night we engaged them in their proper purpose:  chipotle barbequed black bean tacos (served on homemade tortillas!).

 

The beans could definitely use more (Jen says less) chipotle but their combination with the coleslaw mingled masterfully; these were very good – and very easy.

-D

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5 crew

The Crew are omnivorous land mammals

3 thoughts on “This week’s spice: Chipotle”

  1. It was just a really good combination of flavors. I liked the smokiness that the bbq sauce added to the beans. Something I would definitely make again.

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