Focal point

Mom and I realized that Brad is soon going to be the first child to be the focus of all of our attention since Cassie was born. Brad may not be happy about that, but I think he's girding himself well for it (which poor Dylan couldn't do when he was just a tot). Now when Mom tries to add new pages to her Book of Motherly Wisdom at Brad's expense, he gives it back as the situation warrants. Not long ago, after Mom threw out another in what she perceives to be her unending stream of aperçus, Brad looked at Mom across the dinner table and deadpanned, "sometimes when you're over there, I wonder if you actually hear what you're saying." Touché, buddy.

Here is another dish from the list I'm compiling of things we, or at least Mom and I, used to eat regularly, but have since fallen through the cracks. This recipe is a good workout for your knife skills, but after that it's easy to throw together. And it got four enthusiastic thumbs up from everyone, so we can add another vegetarian main dish that's not pasta to our repertoire.

Roasted Vegetable and Chipotle Black Bean Burritos

 

Adapted from Food & Wine

Time: ~50 minutes

Roasted vegetables 
4 medium red, yellow, orange, and/or green bell peppers, cut into 3-by-¼-inch matchsticks
1 large onion, sliced pole-to-pole ¼-inch thick
1 medium zucchini, cut into 3-by-¼-inch matchsticks
2–3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon or lime juice
1 tablespoon minced fresh oregano; or 1 teaspoon dried oregano
kosher salt
freshly ground black pepper

Chipotle black beans
2 15-ounce cans black beans, drained and rinsed; or 3 cups cooked black beans
2 scallions or 6 chives, finely chopped
1 or 2 canned chipotle chiles, stemmed and minced
3 garlic cloves, minced or pressed
2 tablespoons finely chopped fresh cilantro
2 tablespoons fresh lime juice
kosher salt
freshly ground black pepper

To serve
8 (8- to 10-inch) flour tortillas or gluten-free tortillas
2 cups (8 ounces) grated Cheddar cheese

    1. Place a rack in the upper third of the oven; heat to 450 degrees. Spray an 18-by-13-inch or larger baking casserole or rimmed baking sheet with nonstick cooking spray.
    2. For the roasted vegetables: In a large bowl, or in the casserole if you're using one, toss all of the ingredients, including a few good pinches of kosher salt and a few grinds of pepper, until they are evenly coated. Scrape the vegetables and all of the oil into the prepared pan. Roast, stirring occasionally, until the vegetables are tender and a little charred around the edges, about 20–25 minutes. You can increase the charring some by placing them under the broiler for a few minutes at the end of the cooking time, if you like.
    3. For the chipotle black beans: Meanwhile, place half of the beans (one can) in a 2- or 3-quart saucepan or saucier. Add the scallions or chives, chipotles, garlic, and cilantro, and mash coarsely. Add the remaining beans, lime juice, a few pinches of kosher salt, and a grind of pepper. Cook over a moderate heat, stirring occasionally, until warmed through, about 5 minutes. If the beans seem too dry, add water 1 tablespoon at a time, as needed.
    4. Place a 10- or 12-inch stainless steel or cast iron skillet (not nonstick) over medium heat. When it is hot, heat the tortillas until warm and just barely blistered, about 30 seconds on each side. Stack them inside a clean, folded-over kitchen towel to keep them warm.
    5. Serve the tortillas with the roasted vegetables, chipotle black beans, and cheddar cheese. Makes 8 burritos, serving 4.