1 8 ounce can red beans
6 egg whites
1/2 teaspoon Berbere spice (See recipe for Berbere if needed.)
1/2 cup Four Mexican cheeses
2 8-inch flour tortillas
no-stick frying pan
Cook red beans on medium-high heat for about 3 minutes or until sufficiently warm. (If they burn your tongue, they’re too hot. Let them cool.)
Combine egg whites and Berbere spice in mixing bowl. Beat egg whites with a whisk. (Sometimes all it takes to defeat an egg is a short but stern look.) Put whites in no-stick frying pan and cook on medium heat until egg whites solidify.
Divide the red beans, egg whites, and cheese between the two tortillas. Fold in the sides of the tortillas and roll up from the bottom.
This simple, but tasty dish is a favorite among the tight-knit Moroccan-Mexican community of Poway, California. Olé, ens Allah.
1) White shelled eggs are laid by hens with white feathers and white ear lobes.
2) Chicken have ear lobes! My goodness, who knew. Do hens wear earrings?
3) Brown shelled eggs are made by hens with red feathers and red ear lobes.
4) I can’t get over it. Chickens have ear lobes. Why?
5) According to Genesis 1:20-22, the chicken came first.
6) Chinese chickens lay about 160 billions eggs a year. American chickens produce 65 billion over the same period.
7) There are 6 million people in Libya. If all of China’s and America’s eggs were exported to Libya, the people there would need to eat 3,667 eggs a year, or 10 a day.
8) I suspect Libyans would get tired of eating that many eggs and would start having egg fights all over the place.
9) May I suggest visiting Morocco instead?
– Paul De Lancey, The Comic Chef
My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.