red bean and green grain taco bowl

I swear, this wholesome-looking meal isn’t penance for anything. It’s not a budget-friendly apology for the frenetic unplanned redecorating project or atonement for the fact that I’ve basically only wanted to eat chocolate, peanut butter, bread and pasta for the last 22 weeks. It’s not compensation for the frosting that didn’t make it onto the cake and was eaten instead with a spoon, or the impulsive meringues last weekend. It’s only ever-so-quietly a warning that the next thing coming on this site is so decadent, you might wish to advance yourself some greens, grains and beans.

It is, however, something of a compromise. Just about the only vaguely nutritious thing I’ve consistently craved since our newest family member started making its presence known are things we could put on, in, or near a tortilla for dinner. I’ve made ground beef tacos, scrambled eggs on soft tortillas, chicken fajitas and charred cauliflower quesadillas and I’ve tried to branch out (look, pork chops! And hey, it’s a salad!) but I always come back to the fact that if didn’t contain avocado, pickled onions, hot sauce, and an unholy amount of ground cumin, it was always second choice.

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