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Friday, Nov. 19, 2010 6:46 p.m.

Hungry? Try a Mexican fiesta for an easy meal

Photo by Jordan Emont

This post was written by Scott Figatner

Quesadillas are cheap and satisfying. Guacamole in the shell is always a crowd-pleaser and pico de gallo is simple to make and much healthier than store-bought salsa. This recipe will also show you how to liven up black beans and rice. But don’t fret. Although there are many components to this feast, any person or gringo can make it.

This recipe can feed six people

Ingredients:

5 tomatoes

2 green peppers

2 large onions

4 limes

Garlic,  salt, pepper, olive oil, garlic powder, onion powder and red pepper flakes to taste

4 cups of brown rice

6 avocados

2 packages of tortillas

2 packages of Mexican cheese

1 can of black beans

Optional: jalapeños, hot sauce, cilantro, paprika

*Make do with what you have. A lot of the ingredients are suggestions, but not requirements.

Pico de Gallo Piquante

Chop tomatoes, green peppers and white onions. Mix with lots of lime juice and some zest. Add minced garlic, salt, pepper, olive oil, garlic powder, onion powder and red pepper flakes. Let flavors marry in the fridge until you serve.

Rice Rico

Follow the directions on the bag or box. I had leftover onions and sautéed them with paprika, salt, pepper and garlic powder. This went into the rice, along with extra pico de gallo. Use any extra lime in the rice as well.

Guacamole

Slice each avocado vertically all the way around the pit. Pull apart and use a knife to dislodge the pit. Slice cross-hatches in the avocado, without breaking the skin and spoon it into a large bowl. Mix in chopped tomatoes, red or white onion, minced garlic and lime juice. I also added lime zest and a tad of olive oil for smoothness. Season well with salt and pepper. Add diced jalopeño peppers and hot sauce for spice or some cilantro for a fresh tangy flavor. Serve in the empty avocado shells.

Quesadillas de Calidad

Sauté onions and peppers — seasoned with salt and pepper — for the filling. Fill half a tortilla with shredded Mexican cheese, top with veggies and fold in half. I used a cast-iron grill pan but you can also cook in a nonstick, buttered skillet or frying pan. If you are making multiple quesadillas, finish cooking them in the oven so they all finish simultaneously.

Black Beans Buenos

In olive oil, sauté diced white onions seasoned with salt and pepper. Add minced garlic. When the onions are soft and translucent, add the black beans and simmer.