Seared and browned in the skillet and then baked in the over, these fritters are flavorful and filling, without being greasy. Fresh avocado and cilantro compliment the fritters and add some coolness to the dish.
Simple and delicious. It's also vegan if you don't add the cheese at the end. If you prefer a more spicy soup, add a dash or two of hot sauce before serving.
Tacos are a recurring weeknight meal for my family. One of our favorite versions is spiced ground pork with lime, pineapple, and black beans, piled high with diced avocado.
In his excellent version of the traditional Chilean stew porotos granados , chef Alex Aguilera uses kidney beans in place of the customary cranberry beans, then folds in fresh basil and a swirl of paprika oil. Click here to visit the new home of KitchenDaily!
