Vegetarian Mexican food…

This particular dish has infinite varieties, you can make of course Nachos, Burritos, Tacos, or just have a nice plate of rice and beans mexican style. I usually use PINTO beans, the next favorite is black beans. And the main ingredient you wont see below is tomato. I add it only if I can get in season, organic tomatoes, and those are rare/expensive… some say tomatoes are in the ‘nightshade family’, and not good to eat anyway, I will research this a bit and post on it. ¬†I also have started to try and eat less garlic and onions and less chili, as they are not cool foods, and not conducive to having a calm mind and body. Hard to give up sweet onions though!

Soak your beans (half a bag or 8 oz for 4 people) 24 hours minimum
cook for one hour in equal water until they begin to get soft
add 2 tbsp cumin
3-5 dry chilis or 1 tsp chili powder if you like it spicy
1 tsp salt or to taste
opt 1 tsp garlic powder or 3-4 cloves fresh
(fresh garlic tastes great but I tend not to cook it in, instead having it on the side fresh with the salads or salsas, as it makes the beans go bad very fast if you have leftovers)
opt 1/2 pkg Trader Joes soy chorizo, OR you favorite brand of tasty soy or wheat protein
cook beans with spices another 30 minutes or until well done with a nice sauce
Prep
chopped cilantro
chopped lettuce – (I use organic romaine hearts, you get the bitter heart of the lettuce and the green outer leaves as well…)

chopped sweet onion
avocado
corn or wheat tostadas, tortillas, burritos
cooked rice
other options include peppers,  tomatoes, salsas, lime juice etc

 

 

This entry was posted in Delicious and simple food, Food kids love, RECIPES - ALL, VEGAN, Wheat free and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *