wood organized! tacos!

Cara and I tackled the woodpile under the gazebo porch out back. We pulled it all out, organized it by size and type, pulled a bunch of scary rusty nails out, built some shelves, and stacked it up nice. This deserved tacos:

1 can of Amy's refried beans (found in cupboard)
1 can of black beans (purchased Mexican market)
1 can of corn (found)
garden greens ( broccoli greens, spinach, chard)
2 cloves garlic, minced
3 whole arbol peppers
ground guajillo pepper
cumin
salt

Throw the refried beans, drained can of corn, 1/2 drained can of beans, garlic and spices into a deep saucepan, stir together, and bring to a boil. Keep it boiling (you can turn it to medium high but keep it bubblin good) keep stirring and scraping the bottom and sides of the pan. Add the greens when the mixture is stew-like in consistency. While this mixture thickens, start chopping up the toppings:

garden lettuce ( romaine, buttercrunch)
shallots
pickled jalapenos and carrots

crumble some queso fresco
pull apart (like string cheese) some Oaxacan cheese

When the beans are thick enough that you can pick up a little with the spoon and turn it upside down and it won't fall off, its ready.

Heat up tortillas in the oven at 375 for a minute. Flip them in the middle.

Assemble as you will.