Most days, I have a very clear plan between baby naps and errands and stuff that has to be done by the end of that day no matter what. Today is not like that.
Today, I have a million projects that I could do, but there isn’t a single project that I really have to get done. And thus, Peanut and I are feeling kind of the same. Like this:
Like maybe the best thing to do is lie down in the middle of the floor and hope no one steps too close while you’re napping. I get that this is an awesome problem, by the way. I’m trying to fully enjoy the dilemma and the fact that it gives me time to blog today.
Before I join Peanut, I’m going to share a great recipe that I tried out last week. It’s from The Kitchn, and it is officially called Baked Black Bean and Avocado Burritos. Why is this recipe awesome? Well, it tastes really good. That’s the most important thing. The second most important thing is that the prep is easy, and it can be mostly made ahead of time.
That means I made dinner during noon baby nap, then it was magically ready at 7 the second Tuck’s head hit his crib mattress for bedtime. Seriously, it was like magic. Not everything is delicious when you put it together 7 hours early.
One more note. I added meat. I do that a lot–pick good vegetarian recipes and throw in some meat. It means there’s a focus on non-meat elements of the meal, but my meat-hungry family is happy. It’s a winning strategy lots of times. With no further ado, enjoy!
Baked Black Bean and Avocado Burritos
Makes 8-10 burritos
- 1 lb. ground chicken, turkey, or beef (I used beef, but I think I’ll branch out next time)
- 2 chipotles in adobo sauce, finely minced (more if you want heat, not just flavor… I used 4 and it had some decent bite)
- 1 cup light or regular sour cream
- 2 (15-ounce) cans low-sodium black beans, drained and rinsed
- 2 cups corn kernels (fresh or frozen)
- 2 medium avocados, cut in 1/2-inch dice
- 8-10 (8-inch) flour tortillas
- 2 cups salsa
- 1 cup shredded cheddar or Monterey Jack
- Optional: cumin, salt, and pepper
Preheat the oven to 350°F. Coat an 9×13 baking dish with cooking spray.
Brown the meat in a pan until cooked through, crumbling with a wooden spoon along the way. I threw in some cumin, salt, and pepper at this point. I would guess it was about 1 teaspoon of cumin. Do what feels right. I like cumin a lot, so I might have used more than that.
Combine chipotle and sour cream in a bowl. Add the beans and corn to the sour cream mixture and stir until well combined. Stir in the browned meat, then gently stir in the avocado.
Working one at a time, spoon the bean mixture down the center of each tortilla. Roll the tortillas closed and place seam-side down in the prepared baking dish. You might find that your baking dish is too small (I did). If that’s true, grab an 8×8″ pan, spray it with cooking spray, and finish the folding in that dish. Spoon the salsa over the tortillas and top with the shredded cheese. Cover and bake 20 minutes until cheese is melted and burritos are warmed through.
If you’re making these ahead of time, just stop before you get to the salsa and add salsa and cheese later. Presto. We loved the leftovers from these, too.
And now, I will consider reorganizing our desperately messy cabinets or maybe the also desperately messy pantry. Or I could actually join Peanut.