My wrist hurts.
From e-signing a bunch of documents in this daggum house hunt.
Mostly my head hurts from trying to decipher the legal jargon.
My pebble brain does not know what half of this crap means. I am probably signing away my rights and first born child. Garrett and I read through every document, look at each other and go, “Just sign it, we’re never going to understand.” This is how you make major life decisions, right? Just wing it and hope you don’t get sued? There are so many real estate acronyms that we are just ~expected~ to know. And what actually IS escrow? Is it a place? Is it a state of mind?
I’m just trying to spend an exorbitant amount of money in exchange for a roof over my head, is that too much to ask?
Time; 1 hour (prep + cooking) | Serves: 3-4
- 1 white onion, diced
- 1 poblano pepper, seeded + chopped
- 1 bell pepper, chopped
- 1 zucchini, sliced thin + halved
- 1 head of cauliflower, cut into florets
- 1 cup of frozen corn
- 1 can of black beans, rinsed + drained
- 1 jar of red enchilada sauce or this homemade version
- 8-10 corn tortillas, cut into lil strips
- Juice of 1 lime
- 1 tbsp. of olive oil
- 1 tbsp. of cumin
- 1 tbsp. of chili powder
- 1 tsp. of smoked paprika
- S+P, to taste
- Cilantro, for serving
- Avocado, for serving
- Preheat oven to 450
- In a large cast iron skillet, heat oil
- Add onion + S+P, cook 3-4 minutes
- Add poblano + bell pepper + zucchini + cauliflower + S+P, cook another 6-7 minutes
- Stir in corn + black beans + cumin + chili powder + smoked paprika + S+P, cook another two minutes
- Pour in half the enchilada sauce + stir
- Fold in tortilla strips + stir in remaining sauce, cook for 2-3 minutes
- Place in oven to toast up for about 5-6 minutes
- Serve warm with cilantro + avocado
- Mix it all up + slingshot a big heaping helping right into your pie hole
Adapted from here!