Last weekend, I spent a glorious less-than-48 hours in Indianapolis visiting my friend Annie. She had absolutely no idea I was coming to celebrate her birthday, and we made the most of our short time together by staying up late baking her birthday cake, cooking breakfast, staying in our pajamas until late afternoon and attending her insanely awesome birthday party. It was a whirlwind trip, but I seriously had the best time. I got to meet so many people that I felt like I already knew – Annie’s brothers, the hilarious Bobbi + Mike (and their sweet, cuddly dog Murphy), Ryan and Alex and Sonja. I also got to see Shanon, who I met the first time I visited Annie. See what I mean? Amazing.
We obviously didn’t have a ton of time to cook together, so we knew we had to pick something awesome. We had both been eyeing this recipe from The Smitten Kitchen Cookbook and decided on it almost immediately, which is a big deal for people like us who normally take forever to decide what to cook. Let’s be real, though, it’s not like it was a hard decision. Eggs and black beans cooked in a spicy tomato sauce, smothered with melted cheese and topped with crispy, freshly made tortilla strips and lime crema. Yeah, like we needed much time to figure out we wanted to make that. This was one of the first recipes Eric picked out of the cookbook, and since I have a habit of making recipes he wants when I’m not home (like these bacon burgers I made last time I visited Annie), I’ve decided I’m making this again this weekend so that he can enjoy it too.