Starting at the top:
1. Homemade left over pinto beans that were cooked in Oaxacan pot. Thank you, Artesanias Oaxaquenias.
2. Left over sauteed squash and carrots (Abundant Harvest Organics rules) mixed with a little left over ground taco beef (seasoned with chili powder and salt).
3. Aforementioned items on top of melting colby jack cheese on top of corn tortillas on hot iron comal.
4. Another corn tortilla on top of concoction. Notice butter on tortilla. Yum.
5. Cut up pretty on Japanese plates.
What are these? Confession. Inspired by evil, weird quesadilla-type things I used to buy in high school at that Taco Bell across the street from the beach after running five miles. But these are better. Of course. Point is, after years of thinking I couldn’t cook, an amazing friend from the U.K. living with us for a while – you know, the type of person who can just open your pantry and make some AMAZING vegetarian (I know this isn’t vegetarian, but that detail makes him even more impressive) feast -, then years of cooking anything but meat because it was too scary, and then following some recipes for a few years, then really paying attention to watching people cook, then maybe tasting some ingredients by themselves, and lastly but most importantly, watching Ratatouille many times, I am able to fully embrace being an artist in the kitchen and making crazy things that actually taste and look pretty good like this. And that was a long sentence.