Dinner Plate #95
I had a few burrito tortillas left, and some vegan charro beans in my pantry, so while I embark on my low spend month in earnest, I built my meal around those things. I made some Mexican rice and chucked as many veggies in as I thought it would bear--onions, bell pepper, celery, carrots, tomatoes, and peas--which in my head makes up for the absence of things like salsa or avocado that I'd otherwise want. And I made my burrito tortilla into a large quesadilla with some Daiya Mexican shreds I had on hand. This is a totally painless low spend meal--it was utterly delicious, even if not necessarily planned, and even if it is a bit on the beige side.
