I bring dinner to my grandparents on Wednesday. I realized last week after I delivered the food to their kitchen that I seem to always be bringing them Mexican food. I then pondered it. I make Mexican food on Wednesday. I didn't realize this. It was subconscious. It only dawned on me since I started to deliver my meals on the same day of the week. There was variety. It wasn't like I was making bean burritos each Wednesday but it was ALWAYS Mexican food. Weird.
When did this start and why did I not take notice of this? I was the one cooking. I did plan the meals. It must have been born out of necessity and the fact that I must eat Mexican food at least once a week.
Using some deductive reasoning, I figured out why my brain chose Mexican Wednesdays. Wednesdays are my busiest. I run too many places and have little time for preparation. Mexican food is fresh and fast. I soak my beans in the morning or the night before and when I get home in the evening, I can put them in the pressure cooker for under 15 minutes. I can make the rest of the meal in no time and you can make all sorts of variations to the dish. It never looks the same but is always a crowd pleaser. Enchiladas can be put together in the morning and there always seems to be some left over salsa or veggies of some sort to add to the dish. It was all about time. It was just so amusing to me that I didn't put it all together until my grandfather commented on my burritos.
Having realized that last week, it took me by total surprise when tonight I served up the above dish. It wasn't until I plated it up that I realized that once again, Mexican Wednesday was not planned. It was nonetheless delicious and done in under 20 minutes. One of my families favorites.
If you would like to jump aboard the Mexican train, here is what this tasty dish consisted of:
Let's call it White Bean Tomatillo Wrap
I soaked my white beans in the morning. I covered them in water, about 3 cups of water per cup of beans. I always make extra to freeze for later. I just used my white beans from the cannery. White beans seem to soak the tomatillo flavor up well but I often use Anasazi beans with this dish. Heat the water to just about boiling then promptly turn it off and let it soak overnight or most of the day.
When ready, wash and rinse the beans then cook in a pot or a pressure cooker. I cooked them for 10 minutes on the second ring and let them natural release. I imagine it would take around 45 minutes on the stove if not using a pressure cooker but not sure; haven't done that since 2000. Salt when done.
Cook up your tortillas. Make homemade or at least use the fresh Costco variety. NO stale store tortillas. It will ruin it.
Chop up your veggies. I used tender cucumbers cut into small pieces, spinach and fresh garden tomatoes.
Shred cheese. I think pepper jack makes the dish.
Toss the drained beans in tomatillo salsa. Make it yourself (see recipe below) or for a cheat, use the jarred versions. Glass is best but the canned Herdez tomatillo salsa is great also. Just hate the fact that most cans contain BPA. But, nonetheless, it is in my food storage.
Salt the beans if needed after adding to the salsa. Let it absorb the sauce for a minute.
Heat the oven to broil. Sprinkle some cheese down the center of the tortilla and broil until melted and the edges of the tortilla is browned. When done, add some beans down the center, careful not too get to much sauce and top with veggies. fold up and enjoy with some fresh fruit.
Muy, Muy bueno. So simple it hardly deserves a recipe at all.
1 1/2 bunches of cilantro, no stems
12-15 fresh tomatillos, about 1 1/2 to 2 inch size, use less if larger
juice of 1 lime
1-3 teaspoons of sugar, or other sweetener
salt to taste
Boil the jalapeno in water; just place in water in microwave and cook on high for 3 minutes. Cut off stem and throw the whole thing in blender with all other ingredients. Make sure you have husked and cleaned the tomatillos first. Blend until almost smooth. Chill.