Somehow, despite the fact that I haven’t been grocery shopping in at least a week (it was more, I’m just being modest), I seem to still have a relatively full fridge.
I’ve mentioned this before, but I seem to have more difficulty coming up with a reasonable, balanced meal when I have lots of options.
Sure, I’ll have some cheese and crackers, followed by roasted veggies and then maybe some pasta! Oh, and I’ll probably crank out some kale chips and a piece of garlicy naan for good measure, right before I eat a few of those peppermint pretzel thins. You know, because they compliment each other. And because I need to use up ALL THE FOOD, obviously.
It’s a sickness.
Anyway, I’m trying to keep things under control this week. So I decided that since I’ve got everything I need for a healthy Mexican, vegetarian dinner, that I would just own it and make a fajita/burrito.
That would be a wrapped fajita, in case I wasn’t clear.
But because I had TOO many options, instead of making a bean and veggie fajita/burrito like a normal person, I roasted the beans on the side.
I rinsed a can of cannellini beans and roasted them up (per this method).
Then I sauteed julienned onions, carrots and bell peppers with some frozen corn and a few minced cloves of garlic in a little olive oil, put the veggies in a tortilla and topped it with some avocado and salsa.
So, it was a deconstructed bean burrito if you will.
And it made me feel like I was making more than one dish, which eased my somewhat unbalanced psyche.
Plus, it was in line with my new week’s resolution!
I might be weird, but I’m accomplishing a lot of goals over here, people. I think I’ll sleep easy tonight.