4 flour tortillas
2 boneless, skinless chicken breasts, halved
3 tablespoons lime juice
1 teaspoon ground cumin
1/2 teaspoon oregano
3 cloves garlic, minced
2 jalapenos, chopped
1 tablespoon olive oil
1/2 medium red pepper, sliced
1/2 medium green pepper, sliced
1 cup Picante
4 ounces cheddar, grated
salt and pepper

1. Combine lime juice, cumin, oregano, garlic, jalapenos, salt and pepper and marinade chicken breasts in this mixture overnight.
2. Heat a large skillet over medium heat and add the olive oil and the peppers. Sauté until slightly tender.
3. Remove the chicken from the marinade and add to the skillet. Fry until lightly browned, then flip and cook the other side until the center is no longer pink and juices run clear.
4. Meanwhile, in a separate sauce pan over medium heat, cook the marinade with the picante until it forms a thick sauce.
5. Allow the chicken to cool slightly, then slice into bite sized pieces. Combine the chicken with the picante sauce.
6. Spoon 1/4 cup of the mixture into the center of a tortilla and top with 1 ounce of cheese. Fold up the bottom of the tortilla, then fold in the sides and roll up into a cylinder. Repeat with remaining filling and tortillas.

Makes 4 servings

1 cup dry black beans
4 cups water
3 cloves garlic, minced
2 teaspoons ground cumin
1/2 teaspoon cayenne
2 ounces cheddar, grated
salt

1. Add beans and water to a sauce pan over medium-high heat and bring to a boil. Reduce heat to a simmer and cook covered until the beans are tender, about an hour.
2. Drain the remaining water and stir in the garlic, cumin and cayenne. Gently mash the beans with a fork until they've reached your desired consistency.
3. Season the beans with salt to taste and transfer to a bowl. Top with cheddar cheese to serve.

Makes 4 servings

I just keep craving these spicy, full-bodied flavors lately, like Mexican dishes. So, I made Chicken Fajitas with homemade Picante sauce. And, of course, more black beans - mashed this time. What I was really trying to go for is chicken flavored like I remember the Chicken Chimichangas tasting like, but since the internet is not up and running I couldn't check the exact recipe and had to improvise. There is a place down the street advertising two for three dollar burritos and Shannon and I were suckered into trying it. Worst, smallest burritos I've ever had. I think they forgot to put the filling in them or something. To my advantage, this made my fajitas taste much better in comparison. I didn't quite achieve the flavor I Was trying for, but it was close. Part of that might be the fact that these were fajitas and not chimichangas, of course.

The Mashed Black Beans were a little dry because I didn't add any fat to them. I knew this would happen, but I didn't care. I just love beans! They weren't as saliva-sucking dry as the Black Bean Patties, but they were close. Of course, if this doesn't sound appetizing, you could just go the Refried Bean route and add in fat until smooth, creamy and even more delicious.

We are much closer to the Caribbean side of Mexico here and a trip is becoming tempting. Just as soon as we actually land jobs and have money and can afford to refurnish our basic necessities we might have to take another stab at the Mayan Riviera. Yucatan cuisine, here I come!