Calabacitas y pintos

     I went to the bank on Saturday to cash in about $60 of change for savings - it did not make it to my savings account. 

    I saw across the street that there was a farmer's market going on. I picked up about $15 of produce - three gigantic white onions, cilantro, hot roasted chilis, an avocado, and a few zucchinis. I had a crockpot of pinto peans on at home and thought calabacitas would go with it well.

    I made burrito bowls out of this stuff and thought I'd share the recipe. I'm not going to tell you how much seasoning to put in, just what seasonings I used.

Calabacitas - 4 servings

2 zucchinis
1 white onion

1 tomato

1/4 C corn
~5 roasted chilis - depending on size and spice preference you can also sub bell peppers.
cilantro
cumin
3 chipotle peppers and 1 Tbsp adobo
juice of 1 lime

salt

Cut the onions thick like fajitas and let brown in a pan with oil on medium-high heat. Remove them and set aside in a bowl. Cut the zucchini how you like it and brown it in a pan with oil. Add in the chopped tomato, chopped chilis, corn, cilantro, cumin, chipotle and chopped chipotle peppers, lime juice, and salt, and let simmer for a few minutes. Add in the onions at the end and serve.

Pinto Beans - 10 servings

2 cups dry pinto beans

cumin

taco seasoning

oregano

1 tomato

1 Tbsp olive oil

cilantro

garlic cloves - mashed

diced onion

5C water

Throw it all in a crockpot on high for about 6 hours. Add less water and smush them a bit at the end to get a thicker refried bean kind of thing.

This stuff makes great burritos, bowls, and taco filling. The beans can be repurposed into chili, in hotdishes, as a side dish, or be used as a binder in other recipes.