Multi-purpose Mexican

2 T olive oil
1 onion - minced
3-4 cloves garlic - minced
300 grams minced chicken*
1 T Taco seasoning**
1 T cumin powder
½ t basil powder
1 laurel leaf
½ t cinnamon powder - optional
½ t salt

250 grams cooked beans (black, kidney, pinto, whatever you have)
1½ T butter

*This can also be made with cooked shredded chicken breasts, like I described in Burritos Method 1. Add them after the onions and spices are cooked.

**If you don't have taco seasoning, substitute 2 t chili powder and increase the cumin to 1⅓ T cumin.

Heat olive oil in a frying pan. Add onions, garlic, and meat. As they are cooking, add the spices. When the meat is cooked, add the salt.

Heat the beans, butter, and 1 clove minced garlic in a ziplock bag (not airtight) in the microwave until the butter melts. Gently pound the beans with a rolling pin to mash about ½ the beans.









Add the beans to the meat and mix, mashing the beans a little more with your spatula as you mix them in. Taste it and add more salt and spices as needed.

This meat and bean mixture can be used in quesadillas, burritos, tacos, enchilada pie, etc. You can also keep the meat and beans separate, in which case you might want to sauté some onions, spices, and salt to add to the beans.