College can be a grueling experience, particularly for dedicated students. Last week was what felt like a 70-hour work week — up at 6:30, class, work, class, grading, class, homework, class, grading, bed at 11. One of the days last week was one of those September days that makes you wish it were the beginning of summer again. There wasn’t a cloud in the sky, the temperature hovered around 75 with a cool breeze, and the university mall was swarmed with students lounging under the trees, blasting music, slacklining, playing frisbee, and generally enjoying the last of the warm weather before we’re buried under mounds of snow. I, on the other hand, was stuck in my water treatment class with about thirty or so of my classmates. Since the civil building is right on the mall, half the class was dreamily staring out the window. Our professor, seeing our distraction, paused for a second and said, “Don’t worry guys, you’ll be making more money than them anyway.”
Whether or not people who spend more time in class and studying make more money in the future, I am still busy as can be, which means little time for cooking (and zero time for crafting). That’s why I made a stab at meal planning and am always looking for something that produces a ton of leftovers. This recipe fed me for dinners and lunches for an entire work week…plus some extras for Sean.
The way I made the recipe last so long was by using fajita wraps rather than burrito wraps. I garnished them with a little bit of greek yogurt and kale. So do yourself a favor and make yourself some inexpensive, long-lasting, and incredibly delicious Roasted Veggie and Black Bean Burritos.
For dessert? A three-tier kitten cake and a pile of homework.
Fland-Made 