I have never celebrated Cinco de Mayo nor did I know such holiday even existed until I moved to Texas. A holiday where American’s celebrate by eating copious amounts of guacamole and drink endless supplies of corona and margaritas sounds like a party to me. This year I have fully embraced the Mexican love and stocked my fridge with light beer, decorated my apartment with Mexican paper flowers and dusted off the margarita machine. Ok, that’s a lie, I don’t own a margarita machine but if I did it would be ready for today.
Greg and I have an inside joke that when Canadians eat Mexican food in America, NAFTA has a war in their stomachs. If you eat at a Mexican restaurant in Canada the food is as bland as senior citizens cafeteria fare and the rule of thumb is the sole purpose of refried beans is to adhere your tacos to the plate. Never eat Canadian refried beans!!!! ever!
So when I moved down here and had the opportunity to eat real, flavourful Mexican food I jumped in head first. To my astonishment the refried beans were not only edible, they were the best part of the meal! Little did I know moderation was the key. My poor Canadian stomach could not handle the Mexican cuisine and I spent two days locked in my bathroom.
When friends would come to visit me I would warn them, but they would never listen. I have watched every friend and family member drop like flies after ignoring my advice to eat the beans in moderation. Thankfully after two years I have mutated into a bean eating machine so I can walk amongst Americans undetected.
So anyway, happy Cinco de Mayo y’all! Go celebrate, get drunk, hit some pinatas and eat copious amounts of beans, unless you are a Canadian.
2 medium bell peppers
½ cup tomatoes, diced
½ cup black beans, rinsed and drained
½ cup corn
¼ cup green chillies
¼ cup green enchilada sauce
¾ cup Mexican blend cheese, shredded
¼ cup cornmeal
2 Tbsp. green onions, chopped
1 Tbsp. fresh cilantro, chopped
hot sauce to taste
Preheat oven to 350.
Prepare the bell peppers by slicing off the tops and removing the seeds. Set aside.
In a medium bowl combine tomatoes, beans, corn, green chillies, enchilada sauce, ½ cup cheese, cornmeal, green onions and cilantro.
Spoon the mixture into hollowed bell peppers and sprinkle with remaining cheese.
Place stuffed peppers in a baking dish and add about an inch of water to the bottom of the pan.
Bake, uncovered, until peppers are tender and filling is heated throughout; about 50 minutes.
Remove from oven and let stand for 5 minutes. Serve warm