Avocado Salsa

4 Avocados
1 small white onion
small can corn
1/2 can rinsed black beans
2 limes
splash red wine vinegar

1. Peel, pit, and cut avocados into large chunks. Reserve the pits if you plan on having leftovers.
2. Mince the onion. Throw into mixing bowl with the rest of the ingredients and squeeze the limes. Salt, pepper, mix. Let it marinate for a shirt time before you eat.

This is good on everything including ice cream.

15 minute Black bean soup

Oil for sauteeing
4 cans black beans (make from scratch if you want but I'm too lazy)
3 carrots
2 ribs celery
3 onions
6 cloves garlic
veg "better than bullion" or bullion squares
water or veg stock (omit bullion if you use stock)
epazote (herb found in Latin section) (don't omit unless you really can't find it because it's gooood)
cumin and coriander
Franks Red Hot

Serve with: sour cream, chopped cilantro, minced raw spanish onion, tortilla chips or tostadas

Use a dutch oven or small stock pot
1. Peel and dice the carrots, celery, and onions
2. Sautee at medium heat
3. While you are waiting, peel and dice the garlic
4. When the base is tender, add the garlic and sautee for 2 minutes
5. Add the cumin and coriander, add the leaves from the epazote
6. Add a spoon of better than bullion and stir for a minute
7. Add 3 cans of beans and 3 cans of water, add the Franks to taste (You can salt if you used prepared dried beans or if you rinsed the canned beans)
8. Use the immersion blender--- don't puree it unless you want no texture whatsoever--just run it through for a minute to thicken the soup
9. Add the last can of beans and bring back to a hot temperature

Mexican Lasagna

36 corn tortillas
canola or grapeseed oil for frying
4 onions
8 cloves garlic
3 cans tomato sauce
3cans black beans
grated cotija cheese (available at latin stores) (you can sub a dry feta)
cumin, chili powder, oregano, cayanne, paprika
optional---grated mozzarella cheese

Preheat oven to 375

1. Heat a large skillet with a inch of oil
2. Fry tortillas for a few seconds, flip them over, and fold the in half- use tongs for these maneuvers. Stack them on a plate with paper towels.
3. Peel and dice the onions. You can use the same pan to make the sauce but dump all but a small coating of oil. Sautee the onions on medium heat.
4. While you are sauteeing the onions peel and dice the garlic.
5. When the onions are translucent add the garlic and sautee for another minute
6. Add the spices,healthy doses of all but the cayanne. Stir and let it cook for a minute.
7. Add the tomato sauce and stir it up. Let it cook while stirring for about 5 minutes. Taste it and make sure you put enough spices in-salt and pepper if you want.
8. Add the beans-most of them are just packed in salt and water so I use the whole thing-if there is a preservative you can rinse them. Mix it up and let it go for a few more minutes.
Assembly-----
9. Start with a thin layer of sauce and alternate like so----
tortillas
sauce
cheese
Do 4 layers and top with grated mozzarella if you want
10. Cover and bake for 30 minutes----if you opted for the mozz take the foil off for the last 10