Even though it’s been raining for about 12 hours, Spring is yet lingering in the air. The days are getting gradually longer and ever so subtly warmer. The sunlight is beckoning us to come outside and hang awhile. With that said, I am moving out of soup mode although not everyone in the house concurs. Nonetheless, I get to decide so I made a pot of black beans yesterday and with that burritos(!) while I lacked the belle of the ball, avocados, the results were pleasing enough. Handmade tortillas have sadly passed off the scene – most are made por machina now, but I still get a thrill from La Estrella Bakery Spinach Tortillas’ unami seasoning of garlic and onion. My 82-year old friend Rosario says flour tortillas are not tortillas and she is right of course, but we have grown to love them both so, we cannot stop now. Plus, Chaya you never had the gorditas fresh from The Tortilla Factory – slathered with a little butter, that was a meal! Anyway, enjoy the almost Spring days. Top the burrito with a quick salsa cruda y !Vaya con Dios!

Black Bean Burritos

  • Black Beans
  • Flour Tortillas
  • Raw Cheddar Cheese
  • Salsa Cruda
  • Mixed Greens
  • Avocado
  • Jalapeno (Optional)

If not freshly made from a panaderia, warm the tortillas for 10 to 15 seconds in the microwave separately. Fill with hot beans, cheese, and avocado. Top with plain organic yogurt, salsa and torn mixed greens. Next recipe – salsa cruda.

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