Recipe: Spicy Black Bean Soup with Avocado Sauce

I was planning to post the link to this recipe in one of our Recent Meal posts, only to realise that we deviate from the original recipe a fair bit. We love black beans, Mexican food and anything spicy--and this recipe is definitely spicy. If you find regular chillies a bit too hot, this probably isn't one for you, as it really isn't the same without the scotch bonnet. But unlike a lot of our recipes, this one is pretty quick to make. 

Adapted from Okie Dokie Artichokie.

Serves: 2

Prep. Time: 10 minutes

Cook Time: 10 minutes

Ingredients

Soup

1 red onion, chopped

2 spring onions, chopped

2 garlic cloves, finely chopped

1 scotch bonnet chilli, deseeded and finely chopped (preferably red)

2 teaspoons of cumin, ground

2 teaspoons of chilli flakes

2 teaspoons of ancho chilli powder

Salt and pepper, to taste

2 cups of cooked black beans

1 cup of vegetable stock

Avocado Sauce

1 avocado, ripe

1/2 cup of fresh coriander, finely chopped

1 lime, juiced

1/2 cup of single cream

A sprinkling of paprika

Salt and pepper, to taste

To Serve

Feta cheese, crumbled

Lime wedges

Fresh coriander

Directions

1. In a medium saucepan, fry the onions, garlic, chilli, spices, salt and pepper until the red onion turns soft and translucent.

2. Add the black beans and stir to combine. After 30 seconds, add the vegetable stock and bring to a boil before reducing to a simmer. Cook until the beans are hot.

3. While the soup is simmering, mash up avocado with a fork, and mix with cream, coriander, lime juice, paprika, salt and pepper. If you prefer a completely smooth sauce, you could make it in a food processor, but we prefer our sauce a little chunky.

4. Remove soup from the heat and blend with a hand-held blender until it has the desired texture. We prefer our soup to still have some chunks in it, but you can make it completely smooth if you prefer. If you don't have a hand-held blender, you could transfer the soup to a standing blender.

5. Top each bowl of soup with avocado sauce, crumbled feta cheese and fresh coriander, and serve with hot rolls and lime wedges. 

Recent Meals #6

Breakfast Tacos with Spicy Green Onion and Cheddar Scrambled Eggs

Source: Heather Christo

Who Cooked It: Simon

What We Changed: We used less eggs, pickled jalapeno slices, more black beans, a whole avocado and instead of pico de gaillo we just used some leftover red onion and tomatoes that we had on hand.

What We Omitted: Nothing

How Easy Is It? If you're comfortable with multi-tasking, this recipe is relatively easy--you just need to make sure you have the eggs, beans and tortillas ready at the same time.

Verdict: We loved this! We're big fans of black beans, avocado and eggs, so this was a perfect combination of flavours for us. Simon prefers savoury to sweet for breakfast, so it's always fun to discover a new recipe that both of us enjoy.

Ca Kho Tieu (Vietnamese Sweet and Spicy Fish)

Source: Rice and Wheat

Who Cooked It: Simon

What We Changed: We added garlic and carrots, used green chillies instead of red, and added more shallots.

What We Omitted: Nothing

How Easy Is It? This isn't the easiest recipe out there, but it doesn't include a lot of ingredients, so it's worth a shot if it appeals to you. Follow the instructions in order and you can't go wrong.

Verdict: This is one of our favourite date night recipes, and I think this was the meal that made me realise how much I love shallots. If you need a new fish recipe and like Asian-style food, definitely give this a shot. We always make this with river cobbler, which is the cheapest white fish we can find, and it just happens to actually be Vietnamese!

Mexican Tortilla Pizza

Source: Honey, What's Cooking?

Who Cooked It: Rachel

What We Changed: We make our own salsa and refried beans, more tomato, pickled jalapeno rather than fresh, plain rather than whole-wheat tortillas, and extra mature cheddar rather than mexican blend.

What We Omitted: Onion and taco seasoning (although we added plenty of spices into our salsa and refried beans)

How Easy Is It? This isn't a complicated recipe (especially if you opt to use premade salsa and beans), as long as you have the patience to prepare each individual pizza. 

Verdict: This is one of our favourite comfort food meals, and if we haven't had time to do a grocery shop, we often have the ingredients on hand to just throw this together. It might not look fancy, but it had a great combination of textures and flavours. 

Puerto Rican Chicken

Source: This one is from Levi Roots' Caribbean Food Made Easy, but the recipe can also be found here.

Who Cooked It: Rachel

What We Changed: We used red sweet peppers rather than bell, and less olives. 

What We Omitted: Nothing

How Easy Is It? This one needs a while to cook, but once it's in the oven you don't have to do anything except add the olives for the final 15 minutes. 

Verdict: This is another of our favourite recipes, and it's a great way to use chicken thighs (which are typically a lot cheaper than breasts). Colourful and a wonderful blend of flavours!

Easy Grilled Maple Dijon Salmon with Spicy Sweet Potato Chips and Salad

Source: How Sweet Eats

Who Cooked It: Rachel

What We Changed: We used a smaller amount of salmon, and I had to add in a little wholegrain mustard as we didn't have quite enough dijon.

What We Omitted: Nothing

How Easy Is It? Super easy, especially if you already have cooked bacon. Mix the ingredients together, spread on salmon and grill. I chose to make sweet potato chips as a side, but you could make a quicker side dish to save time. 

Verdict: I don't think we've ever found a How Sweet Eats salmon recipe that we don't like, and this one is no exception. Since we always have maple syrup and dijon mustard on hand, I imagine we'll make this again when we have leftover bacon that we need to use up. 

Bacon & Corn Griddle Pancakes

Source: Recipe Girl

Who Cooked It: Rachel

What We Changed: We used less bacon, regular onion, and extra mature cheddar.

What We Omitted: Nothing

How Easy Is It? Other than cooking the bacon beforehand, this isn't any more complicated than any other pancake recipe out there. 

Verdict: This is one of our favourite breakfast recipes, and the one that convinced us to always cook our pancakes in a griddle pan. Once you've tried it, there's no going back! The combination of bacon, sweetcorn and maple syrup is a great mesh of sweet and savoury flavours. 

Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus

Source: Damn Delicious

Who Cooked It: Rachel

What We Changed: We used fusilli rather than shell pasta, and mozzarella balls instead of cubes, and adjusted the amounts for serving two.

What We Omitted: Nothing

How Easy Is It? Super easy, especially if you use premade pesto and prechopped/balled mozzarella. You can cook the asparagus and pasta at the same time, then throw it all together while quickly frying the eggs.

Verdict: We'll definitely be doing this one again. It's always a pleasure to find a flavoursome recipe that's also quick to make. 

Sun-Dried Tomato Fish with Roasted Potatoes, Corn and Greens

Source: Bev Cooks

Who Cooked It: Rachel

What We Changed: We substituted a few things to make this recipe cheaper/easier: river cobbler for cod, new potatoes for pee-wee, tinned sweetcorn for fresh, and used chives for a garnish.

What We Omitted: Nothing

How Easy Is It? Probably not the easiest, since it involves a lot of multi-tasking to cook the fish, potatoes and vegetables at the same time. 

Verdict: We really liked this one. We have a tendency to cook the same fish recipes over and over (especially when it comes to white fish), so we'll probably be adding this to our rotation. We don't tend to eat a lot of potatoes, but we loved the ones in this recipe.

31 Weeks

How far along? 31 weeks & 5 days
Total weight gain/loss: Some of my friends said that their weight gain pretty much doubled in the final trimester, and I think that's going to happen to me as I seem to have put on a total of 17lbs now! Which amounts to 8lbs in the last three weeks, I think? It definitely makes sense, given how rapidly my bump is growing. 
Maternity clothes? Still half and half, surprisingly enough. Anything long and elasticated still fits. I'm amazed that all of my nightdresses (satin, ranging between sizes 8-12) still fit. Those things stretch in a surprising manner. I'm determined not to buy any new maternity things unless I can wear them after the baby is born and nurse in them, since it came to my attention this week that most of my maternity tops and dresses are entirely impractical for breast-feeding.
Stretch marks? Still none! 
Sleep: I'm definitely needing more and more of it, but I'm sleeping pretty well. Simon said that I occasionally make weird noises in my sleep and wake him up, and apparently I snored last night. 
Best moment this week: I don't think anything particularly astounding happened this week. We're just chugging along, trying to prepare for the baby's arrival. 
Movement: My midwife told me that the baby's movements are meant to become less noticeable in the third trimester (more like rocking motions than kicks) but so far I'm still getting lots of kicks and punches! The baby is still small enough that it can reposition itself several times in one hour--sometimes its head will be right below my ribs, and then off to the side, and then down the bottom. Its also had hiccups a few times this week. 
Cravings/Aversions: I flip between craving salty and sweet snacks on a daily basis, and I've definitely been eating more chocolate than usual. In general, I'm just more hungry than usual, which I'm taking as a good sign. I've never had a massive appetite, but this baby needs the extra calories.
Gender guesses: We've still managed to keep it a secret from most people, which even we're surprised by! It's still fun hearing everyone's guesses. Word of advice: We both really like the colour purple, so if we buy something purple for the baby, it's really not an indication of its gender. It's just our favourite colour. 
Labor Signs: None, but I'm having Braxton Hicks more often, especially whenever I walk somewhere. It's not too annoying, thankfully. I didn't actually realise I'd been having them until the midwife described them (far better than any book or website I'd perused) at our first antenatal class, and I was like, "Oh, that's what Braxton Hicks feels like? I've been having those for weeks!" 
Belly Button in or out? Still in. Simon is convinced that it's about to pop, but it's held on pretty well so far.
What I miss: Being able to bend over without the baby kicking me in protest. It's not very patient of mummy's need to shave her legs, tie her shoelaces or pick up anything she's dropped on the floor.
What I am looking forward to: Getting our changing table! We've received a huge amount of baby clothes (especially since some friends have a five-month-old and gave us all the things their baby had grown out of) and I'm looking forward to being able to put everything away into drawers, rather than having a pile of bags in the corner of our study. I think we'll feel more ready once everything is organised. 
Weekly Wisdom: It's okay if you want to throttle everyone who says "Wow, you're huge!" In fact, you should probably just get a T-shirt made up that says, "Yes, I know I'm huge, you don't have to remind me."
Milestones: I don't think we've hit any particular milestones this week, but people have started commenting on my bump, which was a long time in coming. It genuinely took until 29 weeks before anyone who didn't already know I was expecting asked about my pregnancy. So far it's just been our upstairs neighbour (who very politely asked me if I was "with child") and one of the cashiers in Tesco, but it still seems like an achievement!

Recent Meals #5

Lemon & Lime Pound Cake

Source: The Pioneer Woman

Who Cooked It: Rachel, although Simon helped with some of the zesting

What We Changed: We used very slightly less sugar (as we ran out), Sprite instead of 7-Up (cheaper) and instead of using water in the glaze, we used even more lemon and lime juice!

What We Omitted: We tried to dry the zest, but it didn't look very appetising, so we just used fresh zest.

How Easy Is It? This was my first attempt at using a bundt pan and it turned out really well. I'd definitely recommend using an electric mixer for this recipe (it doesn't have to be a stand-mixer--I have a little hand one), but as long as you have a mixer, the correct pan and the patience to zest a lot of fruit, you're good to go!

Verdict: This cake is really, really good. I made it for our Easter service at church and although there were leftovers (more for us!) everyone seemed to love it. It feels rather heavy when you're carrying it, but it doesn't taste dense at all. Highly recommended. We just need another excuse to make it...

Asian Chicken Noodle Broth

Source: This one is from Jamie Oliver's Ministry of Food, but can also be found online here.

Who Cooked It: Rachel

What We Changed: We used mange tout instead of snow peas, a mixture of poppy and sesame seeds, more chilli (duh) and we happened to have green bird's eye chillies on hand, and added garlic. This recipe talks about "rice sticks" (which I don't think is the same wording as the recipe in the book) but we used rice noodles.

What We Omitted: Nothing

How Easy Is It? Not super easy, since there's a lot of steps and you have to flip back and forth between different tasks. But it doesn't take a long time either, so if you're good at multi-tasking and want a quick recipe, this one is definitely for you.

Verdict: We eat a lot of Asian food, so this suited us perfectly. It has a great mixture of textures and flavours with all the different vegetables, nuts and seeds. If you like strong flavours, you'll like this. 

Thai Chicken Pizza

Source: How Sweet Eats at Tasty Kitchen

Who Cooked It: Both of us

What We Changed: We used more shallots and zucchini, and just cooked it on a pizza tray rather than a pizza stone.

What We Omitted: We didn't need the cornmeal with the pizza tray, and we skipped the basil. 

How Easy Is It? Pretty easy, especially if you already have cooked chicken on hand. It's basically just chopping up vegetables and sprinkling them on the pizza dough. You can even cheat and use premade dough! We make ours using this recipe, but with a hand-mixer rather than a stand-mixer, which really gives your arm a good workout. 

Verdict: We love this pizza. Whenever we have a pizza night, Simon always requests it, and no matter what we pair it with, this one always comes out as our favourite. 

Caramelized Onion, Goat Cheese, and Prosciutto Pizza

Source: Handle the Heat

Who Cooked It: Both of us

What We Changed: We substituted goat's cheese for feta as we already had some in the fridge, used more prosciutto, and added some tomatoes that needed to be used up. 

What We Omitted: Nothing

How Easy Is It? Even easier than the other pizza, since you don't have to cook the meat beforehand. 

Verdict: This one was really good, even if the Thai pizza is still our favourite. The flavours went well together, and the tomatoes were a good addition. 

Macaroni & Cauliflower Cheese Bake

Source: This is another one from Jamie Oliver's Ministry of Food, which can also be found here.

Who Cooked It: Rachel

What We Changed: We played around with the quantities in this recipe--a whole cauliflower, slightly less pasta, slightly more crème fraiche, slightly less cheese. 

What We Omitted: Nothing

How Easy Is It? Pretty easy. We've found that we don't actually have a bowl large enough to sit on top of the pan we cook the pasta and cauliflower in, so we just had a separate saucepan of hot water which we cooked the sauce over. In theory, this recipe sounds like it saves space on the hob, but not for us. It's still easy to make, even if it's not as practical as it sounds. 

Verdict: This isn't as flavoursome or exciting as some recipes we've made, but it's a nice, quick recipe. And who doesn't like cauliflower and macaroni cheese? It goes well with a green salad and some garlic bread, and we always have plenty leftover for lunch the next day. 

Chicken Mole, Veg & Rice

Source: This one is from The Slow Cook Book, and you should be able to view the recipe if you click on page 250 here.

Who Cooked It: Simon

What We Changed: This is a meal we had sitting in our freezer for a while, so I can't completely remember what we changed. I know we used chicken rather than turkey, and I imagine that we used fresh chillies rather than chilli powder, and we probably added larger quantities of spices. 

What We Omitted: Nothing that I can recall

How Easy Is It? Unlike some slow cooker recipes, you need to cook this one partially on the stove before transferring it to the slow cooker, so it's not as simple as it might appear. 

Verdict: We pulled this out the freezer on an evening when we were supposed to be going out, but I was too tired. Fortunately, it reheated well, and we had some veggies in the fridge to serve with it. Previously we've served this with different salsas and it's worked well. This is a rich, flavoursome meal, even if it's not one of our favourite Mexican dishes. 

BBQ Beef Beet Burgers with Avocado Feta Cheese Smash

Source: Running to the Kitchen

Who Cooked It: Rachel, although Simon helped towards the end

What We Changed: We substituted a combination of dried rosemary, thyme and oregano for Herbes de Provence, ground up some linseed in our pestle and mortar instead of using ready-ground flaxseed, and used feta rather than goat's cheese as we already had some in the fridge.

What We Omitted: Lettuce. It seemed a waste to buy a whole lettuce just to top a couple of burgers. 

How Easy Is It? You can buy pre-grated beetroot, which will definitely make the preparation time quicker. Otherwise, this is a pretty easy recipe--mix the ingredients together, make into patties and fry the burgers. The avocado topping is super easy to prepare as well.

Verdict: We always love trying new burger recipes, and this one was a hit! We served it with onion rings (from the freezer) and extra BBQ sauce. Definitely one to make again. 

Blackened Chicken & Strawberry Salad

Source: Cherry on My Sundae

Who Cooked It: Rachel

What We Changed: We reduced the quantities a little as we were just cooking this for the two of us. Next time I'll probably half the quantity of the vinaigrette that I make as we had tons left over. 

What We Omitted: Onion powder

How Easy Is It? The vinaigrette takes a while to prepare, but the rest of the recipe is super easy!

Verdict: We served this with couscous mixed with more cranberries, some raisins and extra lemon juice, and it worked really well! Even if it took a while to make the vinaigrette, it was worth the time as the whole meal was super tasty. We don't make salads very often, but I think we'll have this one again sometime. Also, if you do make extra sauce, you can totally serve the leftovers over ice-cream ;)

28 Weeks

In the last few weeks I have been informed by several people that my bump is "neat". As far as I can tell, what they mean by this is that I still have a defined waistline, I haven't put on weight anywhere except my bump (and my boobs, but most people are too polite to comment on that) and my bump is all in the front. You still can't see it from behind. I'm convinced it's more obvious from the left side than the right, but maybe that's just me? Either way, there is definitely a bump, but somehow I still fit into this age 13-14 dress from Asda. 

More importantly, we're officially into the third trimester! Now is the time for antenatal classes, slightly more midwife appointments (all of them rather unexciting, since there's not much to discuss with a ridiculously low risk pregnancy like ours, thankfully!), ordering our pram and deciding on a birth plan. Simon's ideas on what to include in our birth plan? "Having a baby." Anything we definitely don't want to happen at the birth? "Not having a baby." As you can see, we're making fantastic progress on that item on our to-do list.

How far along? 28 weeks & 1 day
Total weight gain/loss: Still at 9lbs, so I haven't gained anything in the last couple of weeks, but I haven't lost anything either! 
Maternity clothes? I'm still managing to fit into some of my old clothes--mostly long tops and elasticated skirts and loose dresses--but I love my maternity jeans. So comfy!
Stretch marks? Still none! Given the rate that my bump seems to be growing at, I'm rather surprised.
Sleep: I'm not as tired as I have been the last couple of weeks, but I'm having weird dreams and can't seem to sleep in past 7:30am. Either the baby's movements are waking me up, or it's my bladder. 
Best moment this week: Reaching the third trimester! It's exciting and scary at the same time. 
Movement: The baby has actually been a little quieter the last few days, but its movements are pretty consistent, and sometimes we can actually see my belly moving. There was one day when I was having horrible backache, and then we saw the baby very obviously kick right below my ribcage, so its position explained why I'd been in so much pain! And then it moved around and kicked at my side. According to my midwife, the movements will change over the next month as the baby has less room to move, and I think I'll miss the usual activity!
Cravings/Aversions: I've really been craving chocolate lately, and the other day I was in the mood for pizza. I guess that counts?
Gender guesses: A lot of people have told us they think it's a girl. It's fun listening to everyone's guesses, and we're honestly surprised we've managed to keep it a secret this long ;)
Labor Signs: None, although I have been researching Braxton Hicks so I know what to look out for, especially given how bad my backache has been recently. 
Belly Button in or out? Still in. I'm starting to think it's never going to pop. 
What I miss: Wine. I've not had a glass of wine since September, when we first started trying to get pregnant, and I'm finally starting to properly miss it. 
What I am looking forward to: Our baby shower tomorrow! Some friends from church are throwing us a very low-key baby shower, and we're really excited about it :)
Weekly Wisdom: Just smile and nod whenever anyone tells you that you barely look pregnant, even though you feel as big as a house and struggle to lean over to put your socks on in the morning. 
Milestones: We've reached the third trimester! Which means I'm flip-flopping between being excited that our baby will be here soon, and freaking out that we're not organised enough. Simon is being incredibly patient and, naturally, not worrying at all.

Recipe: Sloppy Joes

One of our favourite places in Edinburgh is the Games Hub; a cafe on Lauriston Place where you can pay £2.50 to stay as long as you want, and play as many board games as possible. They serve very reasonably priced food, from standards like toasties and wraps, to their soup and dish of the day. Their dish of the day is often Sloppy Joes, which is where I was first introduced to this meal. After having it a couple of times at the Games Hub, I determined to figure out how to make it myself, but struggled to find a recipe that I completely liked the look of. I ended up combining several recipes I found online, so I'm afraid I can't credit this one to any one source in particular.

This recipe contains a lot of vinegar and mustard, so if you don't like that much of a tang in your food, you might want to cut down on the quantities of those. You can add more brown sugar to off-set the vinegar if you do find you use too much.

We usually top our Sloppy Joes with extra mature cheddar cheese (which is the standard cheese that you can always find in our fridge), but on this occasion we used Velveeta. Ages ago, I asked a Texan friend what Velveeta was, since I'd seen it mentioned in a couple of recipes. Recently she posted us a box so we could try it. It's basically like a big block of the individual cheese slices you typically put on top of burgers, which my family always referred to as "plastic cheese". It actually works really well with Sloppy Joes!

Sloppy Joes

Serves: 4
Prep. Time: 10 minutes
Cook. Time: 10-15 minutes

Ingredients
3 cloves of garlic, finely chopped
3 bird's eye chillies, finely chopped
1 onion, chopped
1 pepper, deseeded and chopped (bell or sweet)
3 ribs of celery, chopped
500g of minced beef
1 (500g) carton of passata
1 (400g) can of kidney beans, drained and rinsed
1/4 cup of ketchup
1 tbsp of Worcestershire sauce
1.5 tbsp of brown sugar
1 tbsp of white vinegar
1 tbsp of cider vinegar
2 tsp of dijon mustard
1 tsp of American mustard
1 tsp of cayenne pepper
Salt and pepper to taste
8 burger buns (two per person)
Cheese of choice, sliced

Directions
1. Heat some oil in a large saucepan and fry the garlic, chillies, onion, pepper and celery until the onion and celery starts to soften and turn translucent.
2. Add the mince and cook until browned.
3. Add the passata and kidney beans and stir until combined. Then add the ketchup, Worcestershire sauce, sugar, vinegars, mustards, cayenne pepper and any seasoning you desire before stirring the mixture again.
4. Simmer until the sauce and beans are hot. While the mixture simmers, toast your burger buns--either in the toaster or under the grill. 
5. On a grill-safe plate, top each half of the burger bun with some of the sloppy joe mixture, before adding some cheese. Place under the grill until the cheese melts and begins to bubble.
6. Serve with hot sauce, if desired! 

Recipe: Black Bean & Sweetcorn Quesadillas

This is a relatively quick and easy recipe, but the scotch bonnet makes it very hot, so this isn't for those who wince when they eat anything containing chilli powder. And I say "very hot" in terms of most normal people's heat rating--honestly, this is just standard hot for us ;) We try to use red scotch bonnets as they're the hottest, followed by yellow, then green.

Sadly, black beans aren't terribly popular in the UK. You can buy cans of them in Morrisons and most health food shops (Real Foods, Holland & Barrett, etc) but they tend to be relatively expensive. If you know you like them, it's more cost-effective to buy a big bag of dried black beans (found in most supermarkets and any health food store) and either soak them overnight or cook them in the slow cooker, before freezing them in reasonable portions (we tend to go for two cups per bag). 

Black Bean & Sweetcorn Quesadillas

Adapted from a Cooking Light recipe found at MyRecipes.

Serves: 2 (with leftovers or second helpings)
Prep. Time: 5 minutes
Cook. Time: 10 minutes

Ingredients
3 cloves of garlic, finely chopped
1 scotch bonnet chilli, deseeded and finely chopped
1 pepper, deseeded and chopped (bell or sweet)
1 (400g) can of chopped tomatoes
2 cups of cooked black beans
1 (326g) can of sweetcorn, drained
1 tbsp of balsamic vinegar
1 tbsp of lime juice
1 tsp of cumin, finely ground
1 tsp of paprika (smoked or ordinary)
Salt and pepper to taste
1/2 cup of fresh coriander, finely chopped
100g of Mexicana cheese, grated
4-8 large flour tortillas (depending on how full you fill your quesadillas)

Directions
1. Heat some oil in a medium-sized saucepan and fry the garlic, scotch bonnet and pepper for a few minutes. 
2. Add the chopped tomatoes, black beans and sweetcorn, then the vinegar, lime juice and dried spices, as well as any salt and pepper you desire. Stir to combine.
3. Bring the mixture up to boil, before reducing to a simmer and adding the chopped coriander. 
4. Heat a very small amount of oil to a large frying pan. Once the oil is able to run about the pan like water, quickly fry a tortilla on both sides. Remove this tortilla from the pan and replace with a second one. Once you've fried it on one side, flip it over and top it with some of the black bean mixture and cheese. Once the tortilla appears to be cooked on the base side, top with the other tortilla and transfer (carefully) to a plate. Assemble the other quesadillas similarly. 
5. Cut into quarters with a pizza cutter and serve with sour cream, salsa and lime wedges, if desired.