It’s one of those vacation days that you find it to be a miracle that you got a shower (while popping your head out every 8 seconds to keep the baby from wailing) or O-N-E load of laundry folded or the baby to sleep for a brief nap. The “who calls this vacation? At least I’m not at work” kind of days. So, clearly, it was also a miracle that I ate anything that didn’t involve a spoon and a jar of peanut butter.
When such a miracle occurs, even if it’s a bowl of frickin’ cereal, you wanna brag. I, however, managed what I’m calling a burrito quesadilla. What makes it a burrito? Because it’s got leftover brown rice and black bean salsa (you could use re-fried beans but I wanted to get rid of this stuff).
Here’s the recipe:
Burrito Quesadilla (serves one hungry mama or two normal people)
– two whole wheat tortillas (wish I could find these with minimal ingredients)
– 1/4 c. corn and black bean salsa (Paul Newman’s, in this case)
– a few handfuls of leftover pre-cooked brown rice
– a couple of Tbsp. feta cheese
– 1/4 c. (+/-) grated cheddar
– dollop of plain Greek yogurt and regular tomato salsa for garnish
Build as you would a traditional quesadilla, smearing the black bean salsa on one tortilla, then the rice, then cheese. (I was going to sprinkle some chili powder and cumin on at this point but I was doing this with the baby in one arm, so…yeah. I forgot.) Place second tortilla on top and cook on an oiled grill pan for a few minutes on each side (medium heat). Slice and serve with salsa and yogurt (and guacamole or avocados, if you have them). Enjoy!
Call it the magic of silently falling snow (yes, meteorological friends, I know it’s science, not magic…and, yes, I know numerous meteorologists, don’t you?) or the baby mix I’m playing on iTunes, but let it be known that a person CAN write an entire blog post (including edited photo) with a napping baby on her lap (and left arm). I almost considered leaving “spoon” as “spoob.” And do not ask why I won’t venture to put him down or my eye may start to twitch.