Sunday breakfast: canned refried black beans (nothing worse than loose sloppy black beans falling out of your taco and onto your lap and hardening to your jeans), spicy cumin-and-chipotle roasted sweet potatoes and corn. On top, sour cream and a quick cabbage slaw with green onions and cilantro, juice of about four limes, olive oil, honey, and lots of salt.
I’m on the fence about the double-tortilla method; sure, it prevents everything from leaking all over, but for the first and last few bites it’s just too much damn tortilla. Do I lighten up on the filling and just use one? Do I trim down inner tortilla to create a Spanxlike support system?
-Paulina
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