Ignore me. Or don’t: Earlier this week, for reasons I cannot explain, I made flour tortillas from scratch, something I did often years ago, but can’t justify making a priority anymore. And then, with a full pot of slow cooker black beans on hand, I took my favorite quesadilla recipe down a different path: I made burritos instead, warming the homemade tortillas slightly, then rolling them with Boston lettuce, sour cream, a little grated Monterey Jack, the smoky sweet potato filling, a spoonful of those warm, creamy beans, and a big squeeze of lime. When everything is made from scratch — the tortillas, the beans, the filling — there’s no way together it won’t be good. But even so, I was surprised by the combination, by both its freshness and heartiness, by how delicious and satisfying it all tasted as a whole. Moreover, once everything is made — I know, I know, easier said than done — you have all the components on hand for a quick dinner. Twice this week, after late evening activities, these burritos were dinner. They came together in no time, and they were inhaled about just as quickly. Famished! If you find yourself holed up this weekend, and you’re up for a little adventure, here’s your game plan: PS: You guys are loving these two recipes:
Vegan “No-Tuna” Tuna SaladOne-Pot Lemon Orzo Chicken with Artichoke Hearts
Here’s the play-by-play: Make or find some good tortillas. Gather the fillings: sweet potato taco filling (recipe below), black beans (slow cooker if you’re up for it), grated cheese, sour cream, and lime. Start layering … 4.9 from 18 reviews
Simplest Slow Cooker Black Beans Pressure-Cooked Black Beans
