I don’t know about you, but we’ve had an insane amount of snow this year. I mean, seriously: it’s the year of the Snowpocalypse. The banks are huge. I don’t know where we’re putting it all (actually, yes I do). Today was yet another day where slush rained from the sky, hiding the ice underneath and making it absolutely lovely to walk and drive. Note the sarcasm.
I would love to take a vacation someplace warm and dry. Or a place that I could visit a giant anthropomorphized rodent. Or maybe somewhere I could pretend I am not a muggle. You will notice a common thread, being that I am cold and wish not to be so.
Sadly, the fact that I don’t get to choose vacations this time of year (but I do love my job) means that a break is a good month away. Even then, my wallet is not able to afford a quick vacation to a warmer clime. Not with shelling out for U2 in Moncton in July!
So, there it is. No exotic break for me. Alas! But that doesn’t mean that my taste buds can’t go someplace exotic and PRETEND I’m nice and warm. Plus, when it’s cold and you don’t feel particularly inspired the nice bright flavours of the southwest are immensely cheering. Burritos it is! Aside: is the plural of burrito burrito-s or burrito-es? Ok, to the food!
So this is a dead easy recipe, the perfect pick-me-up on a busy workday. Take and dice one plain yellow onion. Sauté in olive oil until transluscent to bring out the sugars. Meanwhile, drain and rinse a 14 oz can of black beans. Add them to the oil and onion, with chili powder and cumin seed, and juice of one lime. I also add chipotle chili powder for a bit of smokiness. Season with salt and pepper. Let this come together over a medium low heat for a few minutes, then smush the beans a bit (not too much!). There’s your base.
Place in a warmed soft flour tortilla, add a healthy sprinkling of your favourite cheese. I used a prepared tex-mex blend for ease. Usually, I’d do it myself, I prefer monterey jack… but tonight is about doing something quick and easy. And of course, the delicious creamy tang of sour cream.
You could use a good greek yoghurt, as I have often done in the past. Or crème fraiche, if you live in a place where that delightful product is readily available. However, there is nothing wrong with plain sour cream. Hard to believe I didn’t even like this stuff until I was in my 20s. It’s true!
I also added some cherry tomatoes to the plate for a bit of colour and for their fresh taste.
And so, the finished product (drumroll, please…)
I will say, however, there is something missing here. I like a lot of colour on a plate when I do Tex-Mex. So usually I would throw in some avocado… in this case, I would do a bit of a salad with the cherry tomato, diced avocado, lime juice, a bit of olive oil and some lovely roughly chopped cilantro. Would be a lovely contrast to the earthiness of the black bean base.
However, the weather is craptastic and I am NOT going outside in search of an avocado in Canada in the middle of February. Think of it as looking out for my carbon footprint. But if I were making this again later in the spring? I could be persuaded.
Anyway. Delicious and filling, and my soul feels better for being tricked into thinking it’s someplace warmer than here. But dishes and garbage await, and I should really get to that.