It's only kinda tacos this time ...

This post is a little delayed, it was actually Wednesday night's dinner, however a family emergency has taken a bit of precedence over posting to the blog.  As I mentioned in my last post, tortillas provide a great mid-week bread option, so tonight I made some flour quesadillas to eat with the meal.

I marinated a nice piece of flank steak for the main part of the meal.  I was out of Maggi sauce, so I went with a close substitute, soy sauce and liberally sprinkled black pepper on the beef as well.  I didn't plan ahead as well this week, so the marinade was only on the beef for about an hour ... for best results shoot for overnight.

In a fun twist for a side item I decided to make a cheesy black bean "sauce" to go over the top of some oven roasted potatoes.

Roasted potatoes w/ cheesy black beans

1 14.5 oz can Goya black beans

1 can (small) chopped green chiles

1/4 cup chicken stock

1/2 cup shredded cheese (feel free to use more or less depending on your cheese tastes)

2 tbsp milk

Seasoning to taste (I mixed garlic pepper, Lawry's & some Buffalo Wild Wings Desert Heat seasoning)

3 small potatoes (cut in to quarters) per person

Roast the potatoes in a 425F oven for about 25 minutes (or until well browned) flipping once or twice with a spatula.  Put the first three ingredients (including the water in the black beans can) in a pot over medium high heat and bring to a boil ... reduce to a simmer (low heat) and stir in your seasoning.  Cook the beans for about 20 minutes, stirring occasionally.  If the liquid almost completely evaporates add chicken stock a little at a time to keep beans wet.  Reduce heat to the lowest setting possible, stir in the cheese and milk so that the consistancy is thick and sauce like.

Plate the potatoes and spoon the mixture over them as shown in the picture above, enjoy!

Due to the above mentioned family emergency, Shells and I will be traveling the next few days so posts will be delayed until our return ...