Fun Food Fridays, nachos style.

Fun Food Fridays are... well... fun! That is, unless you use cayenne pepper and cut up jalapeno peppers and then rub your eyes. Can you say ouch? I sure did!

It was worth it, though. Dinner was delicious. :) We had some basic corn tortillas warmed up with some melted Tex Mex cheese on it, and then we added the Pico de Gallo (a la Rachael Ray) and some Black Bean Dip that I've been making for years now. I originally got it from one of my Moosewood cookbooks, but I can't remember which one anymore. It's really good, and the kids unanimously like it.

Pico de Gallo

4 vine ripened tomatoes, seeded and chopped

1 small white onion, chopped

1 jalapeno pepper, seeded and chopped

1-2 tbsp chopped fresh cilantro

zest and juice of 1 lime

salt and pepper, to taste

Mix all of the ingredients in a bowl, and let it sit for 15-20 minutes so the flavours can mingle.

Black Bean Dip

19oz can black beans, rinsed well

1 tsp toasted cumin seeds, ground

1/2 tsp ground corriander

pinch cayenne pepper

1-2 garlic cloves, minced

2/3 cup chopped parsley

1 tsp olive oil

2 tsp fresh squeezed lemon juice

salt, to taste

Drain the beans and place them in a shallow bowl. Mash them with a fork. Toast the tsp of cumin seeds, and then grind in a mortar and pestle. Add the cumin and the remaining ingredients and stir to combine well.