Okay, so it’s Friday. The nicest part about Friday for me is that it kicks off two days where I don’t have to make lunches. Yippee!! (Anyone else with me on this one?)
The other part I love is that everyone comes home Friday afternoon and their bodies and minds melt into relaxation. No rush to do homework. Technology is a free-for-all. And, tomorrow: all will sleep in.
Friday is also a time for ‘easy dinner’… and, the favorite ‘easy dinner’ around here is burritos. Right now my pinto beans are in the crock pot**. And tonight, we’ll warm the tortillas on our old school cast iron skillet before my man and my little ones fill them with beans, cheese and onions.
Now, for me, I’m not a big fan of the tortilla – or the cheese. So, while my family enjoys burritos their way, I’ll make a tortilla-less burrito by layering all my fixin’s right over a warm serving of quiona.
Yep – quinoa replaces my tortilla.
So, here’s what’s I love to put in my ‘tortilla-less burrito’ bowl:
- pinto beans
- fresh cherry tomatos sliced in thirds
- chopped cilantro
- fresh diced jalapeño
- lime juice
Doesn’t that sound delish??
I can’t wait for dinner.
**To make crock pot pinto beans:
- 2 cups dried pinto beans
- 6 cups water
- 1 onion cut in half
- 3 cloves garlic, crushed
- 1 tsp cumin
- 2 tsp salt
- 2 tsp black pepper
Put all ingredients in crock pot and cook on high for 6-8 hours.
NOTE: if you didn’t plan ahead and make your pinto beans in a crock pot, you can always used canned pinto beans. Just warm them on the stove and add a little seasoning to enhance the flavor.