A Burrito Unwrapped &Topped with Chili-lime Corn Salad
Earlier this week I became a proud mamma. Now, I didn’t go off and have a baby or anything crazy like that. Let’s not get carried away here (kidding to all the mothers out there). However, I did just finish planting my garden. While gardening does not require quite as much responsibility as having a child (kidding again – I know, I’m pushing my luck), but at times it does feel like I’m mothering my garden: I care about its outcome, I cherish seeing it grow, and enjoy every minute I put into it (except the weeding, that really is my least favorite part about gardening).
This may be weird, but I absolutely love the getting dirty part of having a garden. I love putting my hands in the dirt to dig or pull weeds. I don’t mind that my nails get caked with soil. For me, it’s like a badge of honor. Then slowly, but surely those plants begin to inch their way up until they’re full grown. This time of year is such an exciting time for the New England gardener. It’s a time of new growth and possibilities. Sure, there is a lack of knowing what the end result of planting a garden will be, but it’s more than worth the chance. This year, I hope to harvest more than a handful of tomatoes. Here’s to hoping anyway!
Aside from finishing my garden earlier in the week, I also made a flavorful corn salad, which was seasoned with both lime and chili powder. It was the perfect balance between both sweet and spicy. I topped my unwrapped burrito with this salad, but underneath it I tucked in some other goodies like Thom’s recipe for Vegan Mexican Roasted Potatoes, which can be found on his blog Don’t Switch Off the Light (just can’t get enough of this recipe Thom!). Lastly, I topped my wrap with a garlic-flavored black bean mash. Vegans, vegetarians, and omnivores alike would enjoy this burrito, unless of course you don’t like corn. Then it probably wouldn’t be your favorite. It is definitely a dinner recipe I will make again and again. Any repeat recipe is a winner in my book.
Chili-lime corn salad:
2 ears of corn, boiled
1 tomato, diced
1 avocado, diced
1 clove of garlic, diced
1 tsp of extra virgin olive oil
the juice of 1/2 of a lime (or more to taste)
1/4 tsp of chili powder (or more to taste)
1/4 tsp of sea salt and freshly ground pepper
*Cilantro would also be a great addition
1- Slice the corn off the cob by holding the cob upright and slicing down as close to the cob as possible. Roughly chop the long corn strips into pieces. Then add the rest of the ingredients and stir. Serve alone or as part of a burrito.
Garlic-flavored black bean mash:
1 tsp of olive oil
14 ounces of black beans (or 1 can), rinsed well
1/4 tsp of sea salt, garlic powder, and freshly ground pepper
1 clove of garlic, minced
1- Heat the olive oil in a sauce pan over medium heat. Add the black beans when the pot gets hot. After the beans are warmed, mash them with a potato masher and add the rest of the ingredients. Stir well and serve with the rest of the burrito ingredients.
What do you add to your burritos that makes you keep coming back for more?