I really (really, really, really) hate shopping for new jeans. Sadly, there’s just no more getting around the fact that all the pairs of jeans I have are getting stretched-out, faded, and sad. So, today I braved the mall in search of a decent pair. And seriously, when did trying on jeans become such an aerobic activity? Whoever decided that skinny jeans were a good idea... well, I hate you. Until today, I thought I was in pretty decent shape. But the fact that the actual process of getting jeans on and off my body caused me to break into a sweat changed my mind. Anyways, the whole experience definitely inspired me to eat healthier foods - something that will probably last until the next time I come across a brownie recipe (which will probably happen tomorrow). Anyways, the problem is that I just don’t crave sticks of celery dipped in hummus the way I crave bowls full of oozing home-made mac & cheese (um yeah, I totally ate that for dinner the other night... oops!) Once again though, Mexican food to the rescue! You can totally make it healthy, and it's still delicious. This recipe was sort of inspired by something I saw here.
Oh, and I did find a pair of jeans in the end, so I guess the day had a happy ending!
Black bean burrito with zucchini-radish slaw
2 large flour tortillas, or several smaller ones
2 oz goat cheese
1 tomato, diced
For the black bean filling:
1 Tbsp oil
1 small onion, diced
2 cloves garlic, diced
1 cup black beans
1/3 cup water
1 tsp chili powder
1 tsp cumin
1 tsp oregano
1/2 tsp salt
1 small onion, diced
2 cloves garlic, diced
1 cup black beans
1/3 cup water
1 tsp chili powder
1 tsp cumin
1 tsp oregano
1/2 tsp salt
For the slaw:
2 small zucchini
6-10 radishes
zest and juice of one lemon
1 clove garlic
2 Tbsp honey
dash of tabasco hot sauce
salt and pepper to taste
In a saucepan, saute onion in oil for about five minutes or until soft. Add the garlic and cook for an additional minute. Add the black beans, water, and spices. Allow to simmer until the bean filling thickens, about 10 minutes.
Using a food processor, grate the zucchini and radishes. Add to a mesh strainer and allow some of the water to drain out while you prepare the slaw's dressing. Mix the lemon juice and zest with the honey. Finely dice the garlic or grate it using a microplane grater. Add this to the dressing, along with a dash of hot sauce. Press some of the water out of the zucchini and radishes, then add this to the dressing. Toss and allow the flavors to blend for several minutes, then taste and add salt or pepper to your liking.
To serve, spoon some of the black bean filling down the center of a tortilla. Crumble the goat cheese and top the beans with this, the slaw, and the tomatoes. Enjoy!
2 small zucchini
6-10 radishes
zest and juice of one lemon
1 clove garlic
2 Tbsp honey
dash of tabasco hot sauce
salt and pepper to taste
In a saucepan, saute onion in oil for about five minutes or until soft. Add the garlic and cook for an additional minute. Add the black beans, water, and spices. Allow to simmer until the bean filling thickens, about 10 minutes.
Using a food processor, grate the zucchini and radishes. Add to a mesh strainer and allow some of the water to drain out while you prepare the slaw's dressing. Mix the lemon juice and zest with the honey. Finely dice the garlic or grate it using a microplane grater. Add this to the dressing, along with a dash of hot sauce. Press some of the water out of the zucchini and radishes, then add this to the dressing. Toss and allow the flavors to blend for several minutes, then taste and add salt or pepper to your liking.
To serve, spoon some of the black bean filling down the center of a tortilla. Crumble the goat cheese and top the beans with this, the slaw, and the tomatoes. Enjoy!
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