It’s getting hot in here for a Monday!
Don’t worry. I won’t force you to take your clothes off! But in all actuality, I am so happy the weather is finally turning. DC is so lush and green at the moment. It is really motivating me to start growing things!
This might just be my inner plant lady coming out!
I must have gotten my love of gardening from my grandfather and then my dad. My grandfather was a botanist. He used to breed orchids and tomatoes, taking the time to cross pollinate to see what kinds of traits he could pass on. Every year, he would bring tomato plants to my dad, each with a different trait bred into the plants. It was always so exciting to see if the gene worked or not! And even when it was an utter failure, the worst product we could have would not be any worse than supermarket tomatoes
Those are actually the worst.
Now that my grandfather has passed on, my dad has taken the helm on all things gardening. Our backyard has tons of plants that my dad meticulously takes care of. Even when he is exhausted, he loves to go outside and water the tomatoes, herbs, fig trees, and lemon trees. Yes, those trees are growing in South Jersey and not southern California. And yes, they are basically his babies. I am so proud that he was able to FINALLY get these trees to bear fruit, mostly because it took him about eight years to get that to work.
Definitely worth the effort.
With the weather warming up and farmer’s markets abound with fresh produce, I am so freaking excited to start my own indoor garden. I use up herbs like a mad woman, so those are the first thing on my gardening expedition. Think mint, cilantro, and basil (aka my three favs!). I’m also thinking of growing some rainbow chard. Not just because I love the taste of rainbow chard, but because who would not want to have some neon plants in their space? That’s definitely my aesthetic!
Now, as the weather gets warmer, these types of recipes are the ones that I absolutely love. Not only are they quick and easy, but they require zero turning on the oven!! Woohoo! When I lived in an apartment without air conditioning last year, these were the types of recipes I wold gravitate towards, because the oven, as you might well guess, makes everything so unbearably hot
The things I do sometimes for roasted sweet potatoes.
This recipe could not be simpler. Warm tortillas plus smashed lime-y beans and tons of veggies always bears well in my book. The egg is totally optional but highly highly recommended! Also recommended is the veggie chorizo. I get a lotta help from Hilary’s Eat Well Spicy Veggie Sausage patties. These guys have truly changed the game for me. They taste exactly like sausage which is crazy. I season them up with a little chili powder and cumin to give em a spicy kick! And then I can just close my eyes and pretend I’m on some exotic getaway.
You feel? Cause I freaking do!
Yields 2 plates
10 minPrep Time
10 minCook Time
20 minTotal Time
- 1 teaspoon olive oil
- 1 Hilary’s Eat Well Spicy Veggie Sausage, defrosted
- 1/2 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon dried oregano
- salt + pepper
- 4 tortillas, toasted
- ½ cup cooked black beans, rinsed and drained
- 1 teaspoon cumin
- 3 tablespoons of your favorite guacamole
- 2 egg (optional but highly recommended)
- Additional toppings (shredded red cabbage, pico, yogurt, hot sauce)
Heat olive oil in a skillet over medium heat (I like my cast iron because it gives the “chorizo” a nice crust”. Crumble the Hilary’s Eat Well Spicy Veggie Sausage into the skillet, giving it a good stir to evenly distribute it in the pan. Season with chili powder, cumin, and dried oregano. Cook until the sausage develops a nice crust and is cooked through, around 5 minutes. Season with salt and pepper, to taste. Set “chorizo” aside in a bowl and wipe out the skillet with a towel.
Place tortillas in the same pan as you cooked the chorizo. Heat on each side for around 2-3 minutes, or until the tortilla is warmed through. Place tortillas on a plate and set aside.
In the same skillet, add black beans and cumin to the skillet. Cook until the beans are warmed through, approximately 2-3 minutes. Be sure to give them a good smash as they cook. Season with salt and pepper.
Spread toasted tortillas with the smashed bean mixture. Spread guacamole on top of beans. Top with egg, if desired, and additional toppings. Add the veggie chorizo crumble on the top, for maximum texture. EAT
Spicy is just the way I roll.