Between TA second summer session, taking photos for as many events as I can, some recurring emotional turmoil, recovering from my sprained ankle, an internship and trying to find a stable job I am going to be boxing up my lunch more often. Unfortunately for me that means having to think a lot harder about what I make, not only do I need to think tasty but I also need to think about what travels well, stores for 3-5 hours and is tasty edible at close to room temperature. That makes a quick Mexican meal an easy choice.
I made re-fried beans with sauteed onion garlic, jalapeno and corn and a hearty amount of salt and oil (key to making it creamy smooth and yummmmm). The tortillas are home made from white masa flour with garlic added in. In place of Spanish rice I had a large couscous salad made with grilled summer squash and okra. To top it off salsa fresca smothers the re-fried beans to increase the vegetable content.
Honestly it is better hot with tortillas fresh off the grill but a life on the go has particular demands. Keep watching for more quick meals (though I am likely to be eating a lot of left overs from dinner for lunch)
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