Un Pequeno Almuerzo Mexicano (A Little Mexican Lunch)

Mar 17, 2009 10:36


Once again, since I don’t work until this evening I have time to make something a little different.  Sort of burritos, but I’ll have little bowls of ingredients out to make each one individually.  I will reheat some brown rice I made on Sunday & make some refried beans to serve on corn tortillas with baby spinach & homemade salsa (see blog post from Jan. 23rd).  When I was a child (& come to think of it, she still does today) my mother used lard to reheat cooked homemade pinto beans.  Since I’m now vegan I do not use lard & have found several vegan alternatives in my cookbooks.  The one I’m using today is from The Garden of Vegan:

2 tbsp soy margarine
Can of pinto beans (I use Trader Joe's organic)
1 small onion, chopped
1/4 tsp sea salt
Black pepper to taste

In a medium saucepan (I use a skillet), melt margarine until bubbly.  Add beans & cook for 3 minutes.  Add onions, salt, & pepper but don't stir.  Reduce heat to medium/low & cook until onions are soft.  Mash with fork or back of a spoon.

The baby spinach is an addition by me to add extra greens; growing up I don’t recall many greens added to the Mexican dishes my relatives made, except maybe some fresh cilantro.

Time to go cook!

beans, salsa, vegan, burritos, mexican food

Previous post Next post
Up