Roast Tomatillos and Carrots on Cumin / Guajillo / Ancho Black-Beans

Roast 1 lb carrots.  How?  Well, cut them into 2" chunks (or, if they're "baby carrots", just use 'em whole), put it in a large bowl, and drizzle with 1 tbsp olive oil and salt to taste.
Mix this all up till the carrots are well coated.
Place the carrots in a baking pan, and roast in an oven at 400°F for 20-30 minutes.  You basically want this to - at least - be "done" to the point where a toothpick  enters with no resistance.  After that, you can caramelize (burn!) it to the desired level of brown-ness (blackness! yes - I like it somewhat burnt-y)

Roast 1 lb tomatillos.  How? Remove the papery husk (if any), wash thoroughly, cut them in half (top to bottom, not along the equator!), put it in a large bowl, and drizzle with 1 tbsp olive oil and salt to taste.
Mix this all up till the tomatillos are well coated.
Place them in a baking pan, and roast in an oven at 400°F for 10 - 20 minutes.  They'll get all soggy and stuff, but thats ok.
  Put 2 cups black beans (cooked! Need I say this?) in a bowl.
 
In a small sauce-pan (or ladle, or some such), add  
1 tbsp olive oil 
1 tsp cumin seeds 
1 tsp chopped dried guajillo chilli
1 tsp chopped dried ancho chilli  
and heat on medium-high till the seeds start crackling. 
Add to the beans, and mix thoroughly, with salt to taste.

Divide the beans  into 4 bowls, and top with the roast tomatillos, roast carrots, and shrimp.
Top that with 1 tbsp sour cream, and garnish with 1 tbsp chopped cilantro, and 1/4 tsp chopped serrano pepper

Serve with yellow tortilla chips, a glass of summery rose or pignoletto, and enjoy!
 
Note : For a bit more body, add some shrimp. 
Defrost (or prepare) them - around 7 per serving, depending on size.  I usually buy the cooked/peeled/tailed kind from Trader Joe's, it takes about 5-7 minutes to defrost it, which is easy to do while you're pulling the following tomato mix together.  If you are actually cooking your shrimp, do whatever you need to do :-) 

Note2 : When preparing the beans, chop up some pancetta (or bacon) and cook over medium-high heat till the fat renders and the pancetta gets crisp.  Add to the beans for a more pork-y (and awesomely yummy!) version.

Note3 : If you've got a peach, slice and roast that too (just like the carrots and tomatillos), and drizzle with a little of your favorite hot-sauce.  It makes for a wonderful counterpoint!