What does one have for dinner when it’s a super-lean bare-bones week and a newspaper is coming to your place to do a photoshoot?
This is the question that has been looming over me like a little rain cloud for the past few days. Truthfully, except for Sunday’s score of amazing produce at the farmer’s market, there isn’t much in my fridge other than a tub of non-fat sour cream, 4 whole wheat & corn tortillas, a bunch of cilantro, and assorted condiments. Fortunately, my freezer & cupboards didn’t look as scary when I peeked inside, so I felt like I could probably get through this without panicking. A can of corn, some black beans, the better part of a bag of shrimp, and all those fresh tomatoes and onions from Sunday would all go with the other lonely ingredients in the fridge. I had nothing to worry about.
I’m not sure why I’m so into pocket food lately. By pocket food, I mean anything of the “wrap” or burrito persuasion. Everything is just so neatly surrounded by a tortilla, pita, or other thin sheets of dough to create a utensil-free, virtually zero clean-up meal, that it’s impossible to resist making everything this way, especially when afflicted with a bad case of spring fever like I am. Plus they’re filling and portable, they’re a great option for lunch as well. This particular burrito recipe is very simple to make and insanely good for you as it’s chock full of protein and fiber. And it’s bursting with flavor! The ingredients are simple but the flavors are bold, and you definitely get your fair share of veggies with this one. Since I’m not a big fan of having rice in my burrito (I figure I already have a tortilla… why all the extra starch?), you won’t see it in this recipe. If you like rice in your burritos but still want to keep it on the healthy side, the Basil-Cilantro Brown Rice from a few postings ago would go great in this, just note that it will make your burrito slightly higher in calories.
As you can see I’ve served this with my Chunky Pico de Gallo, which was not the original intent. I had planned on making a corn salsa and serving it with the black bean & shrimp burritos, but I think I was a little nervous about the photoshoot and dumped the whole can of beans in with the corn. *sigh* These things happen, though, and the show must go on. I improvised by making a quick batch of the Pico de Gallo to go along with the new plan. Still worked out beautifully, but a corn salsa IS coming!
Anyway, that’s about it for this one! The recipe speaks for itself. As usual, I’m advocating for my friend the avocado to be included in this one as a garnish, as I would have done had they not been so pricey at the farmer’s market over the weekend (they weren’t unreasonably priced, I’ve just gotten a little spoiled by the great avocado deal offered by Trader Joe’s lately). Other standard burrito accompaniments like cheese or sour cream can also be added, of course. And speaking of cheese, can we all have a round of applause for yours truly, who has been cheese-free for 3 weeks now? I’m not quitting it entirely, of course, so cheese-lovers, don’t fret! The cheese will be back on the menu soon. I’m just proud that I have found my self-restraint again!