For a very long time, I wanted to be a writer. I would write in my diary & use the biggest words I knew to describe the brutality of being an upper middle class youth, thinking that someone other than my mother might discover it & launch me into stardom.
After I burned all of my diaries, I set my sights on impressing my high school English teachers. I just KNEW they would love my stories & see the raw talent within me. I thought my ideas were so original & creative. Then, I would get my papers back & the comments were, “unoriginal & uncreative”.
Not to worry – I had a plan B. Book editor, here I come! Because those who can’t do, judge others, am I right?! Turns out you have to understand basic grammar to be a book editor. Like, throw me a bone, people.
I don’t understand commas. Where do they go? Why do we use so many? I still have to google whether the punctuation is inside or outside of the quotation marks. & for the love of all things, WHAT IS A PARTICIPLE?!
& you people thought I was smart…
Time: 35 minutes (prep + cooking) | Serves: 2-4
- 1 onion, diced
- 1 red pepper, diced
- 1 jalapeno, chopped
- 1 can of black beans, drained + rinsed
- 1 can of corn
- 1 tsp. of cumin
- 1 tsp. of onion salt
- 2 tsp. of hot sauce, or more if you are a fire breather like me
- Juice of 1 lime
- S+P, to taste
- 1 tbsp. of salsa
- Brown rice, for serving
- Cilantro, for serving
- Preheat oven to 375 degrees
- In a large bowl, combine onion + red pepper + jalapeno + black beans + corn + cumin + onion salt + hot sauce + S+P
- Lay veggies on a parchment paper lined baking sheet
- Roast for 20-25 minutes
- Remove from the oven + combine with salsa + rice
- Add lime juice + S+P
- Serve with cilantro + a ginormous margarita – ARRIBA