By the time Friday comes around, all I want to do is plop on the couch, and remain motionless for hours, doing absolutely nothing, especially things that involve thinking. I guess this is what real life feels like. This is what the “real” world feels like. And these long lasting heat waves are just helping to my cyclic search for idleness.
I’ve put teaching on hold. It was fun while it lasted, and while I learned a lot, I did not get the hands on experience everybody craves for after college. After serious job-hunting that lasted months, I found a job, a real job. I have been working as an architect in an interior design firm that focuses on hospitality (i.e. restaurants, clubs, and anything in between) for almost two months! And while the hours fly by between bar heights, egress strategies, and detail drawings, I daydream of the beach, the tropics, and supple waterfronts. I daydream of elsewhere. Don’t get me wrong, I love New York, its intricacies, and complexities, and its capacity to hold us all. But the concrete bounces heat like oven walls. The winds that tunnel through New York’s canyons in winter seem to disappear in summer, letting everything to wilt and dry. Everything is at the mercy of the sun’s passive glare.
Here is a recipe worthy of summer. It involves simple cooking techniques, and big flavors. I know anything vegetarian tends to have a bad reputation, but I promise you will not miss the meat. This recipe is light, and healthy, filled with tasty ingredients that pop in our mouth with every bite. Summer ripe zucchini, sweet corn, hearty black beans, and avocado slices marry beautifully. Wrapped in a fresh corn tortilla with a couple dollops of goat cheese and bit of spicy sauce will take this whole concoction to another level. So relax, enjoy the weekend, and eat a taco to the sounds of reggae.
Serves 2 (but can multiply to make many, many more)
- 4 fresh corn tortillas (white or yellow)
- 2 tbsp olive oil
- 2 garlic cloves
- ½ zucchini chopped into ½ inch cubes
- ½ cup cooked black beans
- ½ cup corn (fresh or frozen)
- ½ avocado, sliced
- Pinch of salt
- ½ tsp. cumin powder
- ¼ tsp. chili powder
- Handful of cilantro
- 1 oz goat cheese (optional)
In a saucepan, heat olive oil over medium-high heat. Add garlic and cook for a couple of minutes. Reduce heat to low and add zucchini, corn, salt, cumin and chili powder. Cook for 5 minutes, stirring occasionally. Add black beans. Cook until warmed through, should take more than five minutes. Remove from heat, add cilantro and goat cheese if using. Taste for seasoning.
Place a large sauté pan over a high heat burner. Toast each tortilla for a minute on each side. To assemble, scoop a couple of tablespoons into the middle of each tortilla, add a couple of thin slices of avocado, and a squirt of sriracha (or hot sauce of choice) fold tortilla over and eat immediately.