Finally a day off, together.
With freshly picked zucchini.
A splash of hot sauce (kiwifruit and chili!) and sour cream.
Hiking boots go on and a bottle of water in the backpack.
A trek up Hakarimata to explore the old dam, see some local giant Kauri, get our calves working by climbing at least a billion steps (at least!)…
And take in the stunning expansive view, of Ngaruawahia – a small town with a big (and rather fascinating) history – wrapped around the twisting Waikato river.
Reflecting on how our last 3 years in the Waikato have shaped us.
Dreaming of where our next 3 years will take us..
Back at home the hiking boots come off and the crackers, cheese and homemade tomato relish come out. Along with a much deserved cold glass of wine.
Refried Bean & Zucchini Burritos
Serves 2 – 3
1 tbsp oil
1 large onion, diced
2 cloves garlic, chopped
1 medium zucchini, chopped or grated (green capsicum is great too)
1/2 tsp chilli powder
1 tsp ground cumin
1 tsp dried oregano (or fresh)
1/2 – 1 tsp salt
1/2 tsp sugar
1 cup cooked kidney beans (or a 400g can)
1 Tbsp tomato paste
1 cup cooked rice
2 burritos (homemade is ideal!)
Hot sauce (Kaitaia Fire is our top pick)
Heat oil in a pot. Sauté the onion and garlic in the oil until softened, then add the seasonings and zucchini. Cook, stirring occasionally to prevent sticking, until the zucchini has softened, then reduce the heat.
If using canned beans, drain and rinse before adding to the pot. Otherwise add cooked kidney beans along with the tomato paste and heat over a moderate heat. Mash the mixture with a potato masher or a fork. (For a smoother mixture, or if using for a dip, this can be processed in a food processer). Thin down with water if necessary. Taste and adjust seasoning to suit.
Divide the cooked rice between the two burritos and top with refried bean mix (there is normally enough for a third – depends how hungry you are!). Top with cheese and tomato and place of the grill until cheese is melted and burrito slightly toasted.