These are pinto beans that were boiled with chopped poblano pepper and mushrooms. It has a little chopped garlic (couple of cloves), and cilantro-salt seasoning. A dollop of hot salsa (the petin). Crumbled costeno cheese on top.
I was really happy with how it turned out. Had a unique, earthy flavor to it. I'm going to be coming back to this one for awhile.
Now for the 4 Corners. Four toasted corn torillas lay the foundation. One one, I put turkey with some Jack Daniels barbecue sauce. On the second, I have grilled zucchini. On the third, my last (shed a tear) HEB mesquite smoked all beef sausage. And the fourth tortilla has grilled onions. There's a little bit of chopped fresh tomato in the middle.
It's kind of Spanish tapas style serving. Just picking that the assortment and making an occasional taco. Buen provecho.
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