A Mexican supper of fresh citrus margaritas and spicy black bean enchiladas

We had friends over for a fun Mexican supper of avocado, mango, and lime guacamole, delicious Emerald Valley salsa (one of my new local obsessions), spicy black bean enchiladas, a yummy baked zucchini, onion, and tomato dish shared by our friend, citrus margaritas, and an ice cream and sorbet dessert with honey, pistachios, dark chocolate chips, and butter cookies.

Besides the dessert, I think Jack and Johanna's favorite part of the meal was helping themselves to the chips and guacamole appetizer. Look how into it they are!

A note about the spicy black bean enchiladas, if you decide to make them (and I think you should, which is why I'm sharing the recipe and my notes!). They are probably perfectly yummy made as described by Andie, but I made a few tweaks. Of course, I used slow cooked black beans instead of canned and, then, skipped the sautéing of garlic and onion steps since I added those ingredients to the slow cooker. Also, I used a Walla Walla white onion instead of red, a can of regular diced tomatoes instead of fire roasted, and omitted the sugar and cilantro.

Having a good time using the lawn mower to push each other.

It was a fun evening and think we may have perfected this margarita recipe, making it our go-to. I'm already craving another round! Cheers and happy weekend!

Perfectly Citrus Margaritas Combine 1 1/2 cups of white tequila, 1 1/2 cups pulpy orange juice, the juice from 8 limes and 6 lemons, 3 tablespoons of sugar, and 1 1/2 Blue Moon beers. Stir to combine. Add slices of lime to the glasses or pitcher for garnish. Pour over lots of ice and serve with a slice of red pepper, just because it's festive and pretty.