In one pan, get the beans going. Heat a pan to medium high, add the peanut oil and saute the onion for a few minutes until soft and fragrant. Then add the garlic and after a minutes, add the beans. Keep this moving on the heat and turn it down to medium. Let this heat up and then add the cumin and red pepper flakes. Toss this well and remove from heat.

In another pan, get the sauce going. Pour in the tomatoes, and then add each ingredient, one by one, and mix well. Get this to a boil and then drop it down to low to simmer for 15 minutes or so.

In a fry pan, heat up a little peanut oil. The blue corn tortillas need to be heated a little to allow them to roll without cracking and breaking, so toss them on the hot pan for a few second on each side until them become flexible. Then, put them on a plate, add some filler, and roll them, one-by-one as you heat them up. This works best with a partner in the kitchen to make an assembly line.

Place them all in a Pyrex baking dish, pour the sauce on top, cover with cheese (I used Tillamook medium white cheddar, but use whichever you prefer). Bake for 15 minutes or so until you hear it “talking” to you (sizzling).

Enjoy.

Bring the water to a boil and then add a pinch of sea salt, the rinsed quinoa, onion, and garlic. Stir, cover, return to a boil, and then simmer on low until all of the liquid is absorbed- 20 minutes or so.

Meanwhile, prep the other ingredients. In a large mixing bowl, add the rinsed beans and chopped pepper. When all of the water is absorbed into the quinoa, remove it from heat and fluff it with a fork. Let it sit uncovered for 10 minutes or so to cool a little and then add it to the large mixing bowl. Add some sea salt and pepper and mix until evenly combined. Then add the beaten egg and mix. Next add the cornmeal (a little more or a little less depending on the moisture content of your quinoa) and mix until you have a batter.

Drop 1/4 cup scoops onto a hot lightly oiled griddle or fry pan and pan fry like pancakes for a few minutes on each side. I served mine with a simple guacamole (avocado, mined garlic, squirt of lime, sea salt, pepper) and Tillamook white cheddar cheese. Enjoy.

Ingredients:

• 1 cup quinoa
• 1 can black beans, rinsed and drained
• 1 can pinto beans, rinsed and drained
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 2 eggs, beaten
• 1 TB Worcestershire sauce
• 2 tsp smoked chipotle Tabasco (another hot sauce will do)
• 1/2 TB ground cumin
• 1 tsp dried cilantro (1-2 TB if using fresh)
• 1 TB chopped fresh chives
• ground black pepper
• 1 tsp sea salt
• Aleppo pepper (or crushed red pepper flakes)
• 2 cups yellow corn meal