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Mini
Chorizo and Black Bean Frittata
2
C black beans
3-4 C chorizo
1 bunch cilantro
2 limes – zest and juice
2-3 T chili power
1 T salt more/less to taste
12
large eggs, beaten
2 roasted red peppers
1 red onion – diced small
1 ear of roasted corn
2 cloves of garlic, minced
1 bunch, green onions or scallions chopped for garnish
1. Fold together ingredients well using a whisk making
sure to break up any clumps larger than a marble
2. Ladle into oiled muffin/bread tin and bake at 375°F
until firm and slightly browning
3. Serve with Salsa Fresca, queso ranchero, roasted red
pepper sour cream and green onion
Salsa
Fresca
6-7
tomatoes – large diced
1 bunch cilantro
2 limes – juice
1 ear of roasted corn
1 ½ T salt to taste
1 red onion – medium diced
2 jalapenos – seeded and diced
½ C orange juice
½ bunch green onions, chopped
2 cloves of garlic, crushed
1. Blend jalapenos, garlic, lime and orange juices until
pureed
2. Add in order: tomatoes, red onion, cilantro and salt
3. Blend to desired consistency
4. Fold in green onion and corn
5. Adjust salt and acidity
Roasted Red Pepper Sour Cream
1
roasted red pepper
½ bunch cilantro
2 C sour cream
1 pinch of salt
Blend
until smooth
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