Monday Night Burrito

Recently I met someone who changed my life. He helps me calm down when I’m upset, and always makes sure I’m feeling like everything in my mental check list has been completed.

Before he came along, there was pain, there was anger. Now it’s all gone. I mean, it comes back here and there, but he’s always here to remind me that it’s all OK, and that he’ll be right here to take care of all of my worries. I can just come to him and I know I can trust him. It feels great to have such wonderful support. After my long relationship with the first one, who never listened, never wanted to do anything for me, always left me frustrated, it’s amazing to have someone who does anything for me, and so meticulously, with such care.

And the thing is, I knew it the first moment I laid my eyes on him. Tall and handsome, he was everything I was looking for in an appliance.

I love you dishwasher.

PS- I got a new dishwasher and it rocks.

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Contrary to what you may think, Ilia does most of the cooking in our house. I can’t cook in a messy kitchen, and until very recently, we always had piles of dirty dishes (most of them became even dirtier when we attempted to run them in the old dishwasher). On Mondays Ilia has a weekly quiz until 7:00 pm, which means that I come home before him and have to fix dinner for the both of us without causing anyone/anything any harm.

This is when Burrito Monday Night was invented. I would cook beans in wine, make some dough which transformed into mouth watering tortillas, sliced tomatoes, green onion, and olives, and then we would go all out. We would assemble them and eat about 4 or 5 each. I think now is a good point to mention that I really don’t like beans, so the fact that I would eat 4 bean-filled burritos was pretty impressive!

The best part is that it’s a very simple recipe to make. I use this recipe for the dough:

http://www.tasteofhome.com/recipes/homemade-tortillas

Ingredients:

• 1 Onion, diced
• 3-4 Shitakee mushrooms , roughly chopped
• 1 Can black bean, rinsed well
• 1/2 Cup red wine
• 1/2 Cup water
• 1 Tbps miso
• 1 Tsp salt (or as needed)

Sautee the onion over medium heat. When they start to soften, add the mushrooms,  reduce the heat and cover. Cook for 3-5 minutes until soft. Add the wine and let simmer for 5 minutes, then add the beans, mix, and add water, miso, and salt. Taste and sdjust seasoning if needed. Cover and reduce the heat to low. Let cook for 30 minutes (or more, just ensure that there are enough liquids). When ready to serve, uncover and continue cooking for 5 minutes.

Ideas for fillings that pair well:

• diced tomatoes
• diced onions (red or green work best)
• rice
• vegan cream cheese
• avocado
• black olives
• hot sauce
• vegan chicken strips (I’m not a fan, personally)

Enjoy!