On Sunday, Inspector Climate and I wandered down to the grocery store near his apartment. Sunday was Anzac Day (kind of like veteran's day but a bigger deal) and well, Coles was closed. We had passed an IGA (could this story be any more boring so far? Probably...you should thank me though because I left out the part about how we waited for a tram for 20 minutes and reorganised Inspector Climate's sock drawer (I kid ye not)), that was opened and decided that we should do Inspector Climate's shopping there. Do you know what we found in there?
BLACK BEANS. I literally danced in the aisles (it helped that they were feeling some Motown...I'm all for dancing in the streets (Dancing in Chicago....) I danced and another costumer sang along - elation!). This is when I got all excited to make this. With a few minor changes of course because AS IF I was going to find poblano chillies easily in Australia? I just used normal capsicum. Not the point, the point was, I was STOKED. My mom sent me that recipe in FEBRUARY. Finally, finalllllly, I was going to get to make it.
But we all know how that ended. Stupid corn tortilla catalyst.
So, on Wednesday, I decided I was going to make it anyway - and I'd go to ONE LAST grocery store and if they didn't have corn tortillas well, hell I'd get gluten free lasagne sheets and we'd all move on our lives. But praise Moses, THEY HAD CORN TORTILLAS. Cue fist pumps and dancing in the aisles.
The lasagne/casserole was made. It was yummy. The people rejoiced. I bought an extra package of corn tortillas and will be making tofu and spinach enchiladas next week. Viva la Mexican cuisine in Australia.