I often hark back to my first enthusiasm for cooking and catering many years ago. This was a recipe that I created at that time. I prefer to cook dried black beans from scratch and layer the ingredients myself, but if you are short on time, canned beans will work also. The cornmeal crepes only take a few minutes to prepare, and are much lighter and more delicate than corn tortillas.

Cornmeal crepes stacked with refried black beans, jalapeno pepper cheese, and house-made salsa—baked and served with sour cream, avocado wedges, and olives
Steamed rice
Shredded lettuce
No dessert tonight for me