While I was in Blacksburg the other week, I had the privilege to dine with good company: Michael Sutphin and Caroline Ickes. Following a series of delightful mid afternoon conversations, our hunger got the best of us. We tried to create the best meal possible with the most limited of resources in Michael's pantry. The result? Mexi-Can Dinner.
Simply cover the bottom of a casserole dish with tortilla chips (fresh or stale) and add all the canned ingredients on top such as black beans and diced tomatoes. Add some lettuce, cheese, and avocado to accent the dish and pop it in the oven for a bit. And violia! Your Mexi-Can Dinner is ready in minutes!
Simply cover the bottom of a casserole dish with tortilla chips (fresh or stale) and add all the canned ingredients on top such as black beans and diced tomatoes. Add some lettuce, cheese, and avocado to accent the dish and pop it in the oven for a bit. And violia! Your Mexi-Can Dinner is ready in minutes!
