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jarred salsa or hot sauce,

thinly sliced radishes, sour

cream or plain yogurt

HERE’S WHAT YOU DO:

Preheat the oven to 350°F.

In a medium-size saucepan or deep skillet, heat the oil over medium heat. Add the onion and cook until slightly softened, about 5 minutes. Add the garlic, cumin, cayenne, and oregano, and stir; mixture will be somewhat pasty.

Pour in the black beans, stir to mix well, and bring to a lively simmer. Cover and cook over low heat for about 15 minutes. The beans will reduce and thicken a bit.

The sodium amount in canned beans varies greatly, so do make sure to taste the beans before seasoning with salt.

In a shallow skillet or on a griddle, heat about ¼ teaspoon of the oil over medium-high heat. (If you can fit more than one tortilla on a griddle, use more oil.)

One by one, warm the tortillas in the skillet, so that they soften and relax. Measure out ½ cup of beans and spoon onto each tortilla. Then crack an egg on top, followed by the grated cheese. Using a spatula, transfer the egg-topped tortillas to a baking sheet.

Bake until the egg whites are translucent and yolks are slightly set, about 15 minutes. If you like, finish cooking the eggs under the broiler setting to brown the cheese.

Serve with any or all of the fixins.

Makes 4 servings

ROMAINE WITH TOASTED PEPITAS & LEMON VINAIGRETTE

INGREDIENTS

1 head romaine lettuce, washed

thoroughly and dried, and

trimmed as necessary

½ small jicama, peeled and

julienned (optional)

½ teaspoon salt

½ cup pepita seeds (a.k.a. hulled

pumpkin seeds)

2 tablespoons lemon juice

2 tablespoons olive oil

HERE’S WHAT YOU DO:

Cut the romaine into smaller, salad-size pieces and place in a salad bowl. Add the jicama, if using. Season with ¼ teaspoon of the salt.

Place the pepitas in a skillet over medium heat and toast, about 2 minutes. Stay close, as the seeds will quickly turn golden brown, and if you’re not careful, will burn.

Transfer the seeds to the salad, and toss to mix with the lettuce.

In a small bowl, whisk the lemon juice and the remaining salt, with a fork, until dissolved. Drizzle in the olive oil, and whisk until emulsified.

When ready to serve, pour the vinaigrette over the salad, tossing with tongs or salad hands for even coverage.

Makes 4 servings

Jerk Tempeh ★ Zesty Pineapple Salad ★ Jamaican-Style Peas & Rice

JERK TEMPEH

The seasonal stretch between February and March can be agonizing, when spring teases but doesn’t quite commit. When I’m hankering for warmer times and climes but am too broke to get airborne, I let food transport me instead. With this trio of island-inspired vittles, we can all go on spring break. According to my friend Barbara, who for years lived with a Jamaican musician, the peas and rice are the real deal.

KITCHEN NOTES : While the tempeh is marinating, make the pineapple salad. While the marinated tempeh is baking, make the peas and rice.

INGREDIENTS

1 (8-ounce) package tempeh

½ cup prepared jerk sauce

(Look for sauce, not marinade

or rub, as either of the latter

will be too dry.)

Cooking spray or vegetable oil

HERE’S WHAT YOU DO:

Slice the tempeh into thumb-size pieces, about 2 inches long and ½ inch wide. You’ll end up with at least twenty-five pieces, maybe more.

Test the baking dishes for size before marinating: Line up the tempeh in a single layer, row by row. You want a snug fit, but the dish must be at least 10 inches wide.

Transfer the tempeh to a medium-size mixing bowl and add the jerk sauce. Turn the tempeh to coat with the sauce on all sides, being careful not to break the tempeh. Allow to marinate for 30 minutes (or longer, if you want).

Preheat the oven to 350°F. Lightly grease a baking dish with oil spray or apply vegetable oil with a brush.

Transfer the marinated tempeh to the prepared baking dish and line up in a single layer, row by row, just like the test run.

Bake for 25 minutes, then cook the tempeh under the broiler for about 3 minutes, for a crusty top.

Remove from the heat and serve with Zesty Pineapple Salad and