Ever have those days well, weeks where everything you need to accomplish is just ominously nibbling at your ankles?
And if you don’t keep kicking at the nasty bugger you know it’s gonna swell up and swallow you in your frazzled entirety?
Yeah. That’s today. That’s this week.
I really wanna sit here.
Sit here, eat burritos and drink margaritas with you. Jib-jab about our week and stuff, ya know.
But it’s not happening. So not.
If you too are battling a potentially dangerous and totally obnoxious ankle-biter today…
I’m sorry. It’s okay. Let’s mentally hug right now.
Probably not. Just remember, this one little thing. And all will be well.
These burritos are really easy. And yummy.
Might make you feel better. You could give it a whirl.
PS… If we don’t get the chance to play catch-up before Sunday, have a blessed Easter.
Unless that’s not really your thing.
Then, just have a really nice weekend.
Zucchini & Black Bean Burritos
- 2 tsp vegetable oil
- 1 medium zucchini, halved vertically and sliced
- 1 medium green bell pepper, sliced into strips
- 1 small onion, thinly sliced
- 1 package taco seasoning (or your favorite blend)
- 1/4 cup chicken broth
- 1 (15 oz) can black beans drained
- 1 can (15 oz) diced tomatoes, drained
- 1/4 cup cream
- 2 tbsp tomato paste
- 1/2 tsp cilantro
- 8 flour tortillas, warmed
- fresh chopped lettuce and tomatoes
- 1 cup sharp cheddar cheese
Heat the oil in a large skillet over medium heat. Add in the onion and pepper, saute until softened, 5-7 minutes. Add in the zucchini and continue to cook roughly 2 minutes longer. St in the taco seasoning and chicken broth. Then add the tomatoes and black beans. Bring the mix to boiling, then reduce and let simmer for about 10 minutes.
Stir in the tomato paste, then add the cream. Allow to simmer and thicken, stirring occasionally. Stir in cilantro.
Remove from heat. Spoon mixture over warm tortillas and top with lettuce, tomato and cheese. Fold in edges, and wrap up the burritos.