E had to be in LA for exactly one day and one night this week, effectively wreaking havoc on our work and sleep schedules for 48 hours. He got back yesterday afternoon and by the time dinner rolled around, we collectively had negative seven shits to give about cooking. I desperately wanted Taco Bell; unfortunately neither of us could muster the strength to drive five minutes for a black bean crunchwrap.
I’ve made crunchwraps at home in the past and honestly? there’s no such thing as unskilled labor. Those babies take some agility to assemble. If driving was off the table, agility certainly was too, but necessity is the mother of invention, as they say in the 1994 version of Little Women.
So I made a plain cheese quesadilla and topped it in a crunchwrap-esque manner. A can of black beans, drained and pureed with taco seasoning, mushroom seasoning, vegetable stock, confit garlic, a pat of butter, and a little nutritional yeast. Plain Greek yogurt. Chopped tomatoes and green onions from the yard. LOTS of hot sauce. And, in a stroke of delirious genius, the crunchy, salty, cheesy crumbs from the bottom of a bag of Doritos. Not too shabby for cooking on fumes, eh?