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!