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.
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.
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.