Mexican Macaroni

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28. Tacos VS Burritos. Where do you stand on this important issue? 

The MoFo themes this year are asking too many important decisions from me. What's my favorite cookbook? My favorite herb or spice? My favorite cuisine? 

And now they want me to decide which is better- tacos or burritos? 

Life. Is not fair. :P 

I mean. How am I supposed to choose? Seriously?

So I bailed. I couldn't do it.

I had visions of angry mobs outside my door because I sided with the wrong team.

So I am staying completely and utterly neutral here. I'm not siding with any side. I may avoid eating both tacos and burritos for the rest of my life because I'm too scared that in 30 years time someone will see me eating a taco and will proclaim 'Ha - all along you were team taco!' when in fact I love them both equally.

I am like the Switzerland of the Taco VS Burrito world.

So here's some macaroni.

Mexican Macaroni
Makes 2-3 servings

• 1 cup of dried macaroni
• 1 cup of chopped veggies (for slower cooking veggies like carrots - steam them first for a few minutes) 
• 1 can of chopped tomatoes
• 1 1/2 cups of black beans (or one can) 
• 1 Tablespoon of Mexican seasonings (I actually used a packet from a Fajita kit - and so I'm still remaining neutral) 
• 1 teaspoon of apple cider vinegar
• 1 Tablespoon of tomato paste

• Cook the pasta according to the directions on the package
• In a large frying pan - saute the veggies until cooked with the Mexican seasoning
• Drain the canned tomatoes to get rid of most of the tomato juice
• Rinse the black beans and add to the frying pan with the chopped tomatoes, apple cider vinegar and tomato paste
• Cook for a few minutes till the sauce has thickened up and the veggies are fully cooked
• Add the macaroni and stir a few times to make sure that the noodles are fully covered in the sauce. 

Enjoy - while I go hide out in Switzerland.