Unnnggh, these burritos are so good. We had ‘em last night for dinner, and happily there was enough of everything left over to let me bring one for lunch. The centerpiece is Francis Lam’s roasted corn (we’re big Francis Lam fans in this household) with onions, garlic, thyme, and mushroom salt, but it also has yellow squash/zucchini reduction (I can’t stand the bland bitterness of raw or lightly cooked zucchini, but if you cook thin slices of it over low heat with garlic and olive oil for about 40 minutes, it turns into this incredible caramelized glory that’s impossible to describe unless you’ve tried it) and cooked-down Goya black bean soup jazzed up with cumin, onions, tomatoes, and chile powder, plus all the fixings – cheese, sriracha, sour cream, olives, lettuce, scallions, store-bought salsa, and homemade guacamole with lime-pickled red onions.

Gonna post this double quick so I can pack up all my stuff, run downstairs to the microwave, and eat this beautiful thing.