Recipe of the Week: Frijoles Charros
You all may remember when Annie shared her Tu-NOT! Sandwich recipe with us back when she was an intern (yum!). Annie’s back in Mexico now and who better than her to share a delicious Mexican recipe with us? I know one thing is for sure: I’ll definitely be trying this soon!
Like most vegans, I love food! I even write about it on a daily basis, no kidding! I loved the “Sandwich of the Week” blog—it made my life much easier and tastier with all the delicious sandwich recipes. When I read that peta2 was doing a recipe of the week, my mouth started watering just thinking about all the yummy recipes the peta2 staff was going to share with us. So you can understand why I got very excited when Marta asked me if I wanted to do a Mexican inspired recipe for the blog.
I was born and raised in Mexico. And if there’s something I love about my country it’s the food! Mexican food is simple, yet packed with flavor, and the best part is that the dishes are mostly vegan! It is extremely easy to make the change to a vegan diet, because there are so many delicious options! Who would have thought that helping animals was that easy?! We use a lot of vegetables, fruits, beans and rice; all of these are great sources of protein, so there’s no need to go for yucky animal flesh, in case you were wondering. Mexican cuisine is all about fresh and easy to find ingredients, with a jalapeno thrown here and there for a spicy twist of things. I could go on and on about all the vegan recipes you are able to find every time you step into a Mexican home, but I’m sharing one of my favorites today—it’s called “Frijoles Charros,” which is a Mexican version of baked beans … only that instead of being sweet, these delicious beans have a scrumptious bite to them! I have to be honest, this dish is so addictive that I’m known for having it for dinner and for breakfast the next morning … if there’s any more left by then.
All you need are the following cheap and easy to find ingredients:
- A can of chili beans
- 1 tomato, chopped
- 1 bell pepper, chopped
- 1 onion, chopped
- A bunch of cilantro
- 1 jalapeno, thinly sliced (optional)
- 4 strips of vegan bacon (optional), chopped
Heat up a deep pan with a little bit of oil. Add the tomato, bell pepper, onion, jalapeno and vegan bacon (if using). Cook for 2-3 minutes. Add the can of beans. Add a cup of water or so, to reach the desired consistency for your Mexican beans … I like them thick so I only add about a cup. Add the handful of cilantro leaves, then season with salt and pepper.
There you have it, folks, delicious Mexican beans! You even have the colors of the Mexican flag on your plate! I like putting slices of avocado on top, but you can do whatever floats your boat. Make this dish for friends and family and, besides knowing you’re saving animals’ lives by eating vegan, you’ll be having a vegan fiesta right in your kitchen!
Provecho! (That means enjoy in Spanish)