I take a lot of pride in being able to do house things for myself. When friends come over and I give them the tour, it consists of me telling them all the things I did. “See this tile in here? I cut and laid it down, and grouted it! See this wall? I sheet rock and spackled it!!” It’s very exciting for me, and I’m sure not nearly as exciting to anyone else. I think they usually just want to see where the rooms are.
This weekend hubby and I put in a new mailbox. I now think I have the prettiest mailbox in all the land, even when I see other houses with the exact same mailbox I don’t think its anywhere near as pretty as ours!!
I can definitely feel fall in the air these days. And I can’t stop talking about all the things I want to do and make this fall. But I still am getting some really fantastic corn at the farm, and they are practically giving away roma tomatoes. Ever since I roasted them the other day I am obsessed with putting roasted tomatoes in everything. I think they made an amazing sub for cheese on this dish, and really added an extra delicious layer of flavor.
Health highlight of black beans: Aside from being delicious, black beans are also really good for you. Their dark skin of black is a great source of many phytonutrients and antioxidants. They are very good for digestion, and can support a healthy colon. Black beans are also high in folate and magnesium, which are both nutrients that play important roles in prevention of heart disease.
- 1 teaspoon EV Olive Oil
- 3 ears Corn
- 3 cups Peppers (chopped then measured, about .75 lbs)
- 1 Onion (chopped)
- 2 teaspoons cumin
- 1½ cups vegetarian Refried Black Beans
- ½ cup Salsa
- 3 Roma tomatoes (sliced)
- Salt and Pepper (to taste)
- Preheat the oven to 400 degrees
- In a large oven safe skillet (I love my cast iron pan for this) add the oil, corn, peppers, and onion
- Saute until the corn is cooked and the veggies start to soften, about 5 minutes
- Add the cumin, refried beans, and salsa and stir well
- Taste, add salt and pepper to your liking
- Lay the roma tomatoes on the top
- Bake until the tomatoes soften and begin to brown, about 20 minutes