A couple weekends ago, as I was lamenting our current lack of library access, I remembered I had an old Kindle Fire tucked away somewhere in the office. After rummaging around a bit, I found it, plugged it for a charge, and immediately downloaded Hoopla. Previously, I’ve had zero interest in reading books online, as I just love the smell, the textures, the weight of a book in my hands, but I now consider it such a privilege to have so much online access to the local library during this shut down! If you haven’t utilized the Hoopla App, do so pronto! In the middle of my third book now (you might say I’ve been on Fire haha), I realized I should probably put the virtual book down for a minute and catch up on a few recipes. Today seems as good a day as any to get my recipes back up to date, as it’s chilly again, misting, and ashy gray out. Fortunately, the trees in our yard are blossoming and peeking out of their hibernation, which helps me remember this cold front is only temporary. This recipe is good on gray or sunny days, however, and is incredibly easy to make, especially when utilizing the ingredients, you already have on hand. If you’ve got leftover refried beans or chili or canned versions of either of those, a corn tortilla or two, and at least a tablespoon or so of salsa, then you can put this recipe together in less than 15 minutes.