Wow. It's almost May. And FINALLY I'm cooking again. And most of you know why. From early December through early April I was suffering from the most uncomfortable and exhausting....morning sickness. Yep. We're expecting again! A little boy, to be exact. So, fellow readers, that's EXACTLY why I haven't been posting. I was barely eating. However, my appetite seems to be making up for lost time, because I've been cooking up a storm. Many of the recipes have been old standbys (I'm so tired after work!) but I've tried a couple of new things that I've really enjoyed.
Last night, we made Jamie Oliver's Sizzling Beef with Scallions and Black Bean Sauce . We made it with cilantro-lime rice instead of noodles, and we had LOADS left over! Today, we had our first warm day - 83 degrees - since late October. The sun even came out. I had forgotten what it looked like. I wanted to make something that was quick with minimal cooking, and this recipe was born. It was fresh and light and yet remarkably filling.
You need:
4 whole-wheat burrito-sized tortillas
1 can black beans, drained and heated through
1.5 c. cilantro-lime rice
1 avocado, chopped
5 baby roma tomatoes, chopped*
1 c. chopped romaine lettuce*
1 c. shredded cheddar cheese (we love to shred up Dubliner cheese - perfectly sharp!)
1/2 c. plain greek yogurt
Simply fill each tortilla with a spoonful or so of each of the ingredients, top with greek yogurt, wrap it up, and eat. SOOOO good!
Serves 4
*just a reminder - tomatoes and lettuce are two of the "dirty dozen," so be sure to get organic or local produce!
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