It’s official, Grady’s in love. He met a little brittany spaniel at the dog park today, and he never looked back. She was so fast, and he tried so hard to catch her.
The poor thing. He chased her around until I thought he was going to have a heart attack. It was like watching a gangly teenager ogle a movie star.
If he could, I think he’d hang himself upside-down like Manny in Modern Family so he could stretch out and have runner’s legs. That way, he could run alongside her and she’d notice him. Alas, she was completely disinterested. Maybe in a few years?
I had to drag Grady kicking and screaming from the love of his life to head home for dinner. I had a recipe planned out that was completely thrown aside when Angela’s latest project showed up on Google Reader [P.S., SAVE GOOGLE READER!]: Black Bean and Butternut Squash Burritos. Move aside, Recipe I Planned for Tonight, you can wait until tomorrow.
The last time I tried one of Angela’s recipes, I did not do it justice. This time, I made sure to take my time, and I was greatly rewarded. So was Shaun, who commented halfway through his meal that he wanted “about three more.” Burrito eating is apparently not an exact science.
The bulk of these vegan burritos consists of roasted butternut squash and black beans, which I garnished with Newman’s Own Black Bean & Corn Salsa. Haven’t tried that yet? There’s a giant hole in your life. In the end, I made quite a few changes to Angela’s recipe, which I’ve notated below.
The burritos were served with a steamed kale and portobello mushroom “salad,” and a spoonful of leftover stuffing that wouldn’t fit in the Flatout flax wraps. It’s an interesting feeling, being so full but wanting to get up and make more of these. This might make an appearance again at lunch tomorrow…
Black Bean and Butternut Squash Burritos (Vegan, Vegetarian)
For the original recipe, head to Oh She Glows’ page here. Seriously, do it. It’s delicious.
For my ingredients, measurements (to serve 2 rather than 4) and modifications, see below:
- 1/2 cup black beans
- 1/2 of a small roasted butternut squash
- 1/2 red pepper, chopped
- 1 jalapeno pepper, seeded and diced
- 1/2 red onion, chopped
- 3 garlic cloves, minced
- 1/3 cup Veggie Shreds cheddar & pepper jack blend (vegan cheese)
- Spices: salt, cumin & chili powder
- 1 handful chopped cilantro
- 1/2 avocado, sliced
- 4 tbsp Newman’s Own Black Bean & Corn Salsa
- 2 Flatout brand light wraps
- I also omitted the rice (wraps were enough carbs for us)
One tiny procedural modification: After stuffing the wraps, I placed them on a panini press to warm and seal them (Flatout wraps are small, I didn’t want to mess around).
For the step-by-step, head to Angela’s blog. I’ve got to go give my poor dog a hug and tell him there are plenty of fish in the sea.