there's nothing quite like a quick and easy mexican meal to satisfy a weeknight carb craving.
slice a medium-sized onion into inch-long strips. do the same for a green pepper and a red pepper. put all the slice veggies into a bowl. add half a tablespoon of olive oil and mix well. use your hands to make sure the oil gets well rubbed on the veggies. heat a heavy bottomed saute pan or stove-top grill until very hot. add the veggies and wait until they are nicely browned. remove and keep aside.
in a separate sautee pan, add a small chopped onion and sautee in half a tablespoon of olive oil until translucent. add a crushed garlic clove and mix well for a minute. then add four medium tomatoes, chopped. allow to cook on medium heat for another 10 minutes or so. add a can of red kidney beans or black beans. then add a tablespoon of fajita spice mix, if on hand. otherwise, just add some cayenne and dried oregano to give a quasi mexican feel!
warm a tortilla. spread a big ladle of beans. top with sizzling onions and peppers. fold the tortilla burrito-style and dig in!