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Suzanne is a trusted source on General Cooking.
Rick Bayless creates amazing Mexican recipes many of with are vegetarian he in my opinion is one of the best. He has a website, rickbayless.com which is a great resource for his recipes. I have several of his cookbooks and have tried many of the recipes and they are outstanding.
I have this recipe for homemade refried beans that's incredible. It's from Cookshelf: Mexican, by Marlena Spieler. Once made, you can freeze them for later use. Keep in mind: once your family tries homemade refried beans, it's really hard to get them to go back to the canned version. The flavor is so much better!
Make “Mexican beans” (see below)
1/2 cup vegetable oil (I use about half this and it works just fine.)
½ tsp ground cumin
1. Food process 2/3 Mex. Beans with liquid; then dump in the rest of the beans
2. Cook onion in the oil and add the cumin when their done
3. Add beans by the cupful and reduce in between
5. Add cheese if desired.
1lb 2oz dried pinto beans
Sprigs of fresh mint, thyme, parsley
An onion cut into chunks
Salt to taste
1. Soak beans overnight
2. Put drained beans in water with herbs and cook gently for 2 hours
3. Add onion, cook until tender
I don't have any specific recipes on hand, but arepas/pupusas with cheese are amazing; tamales would also be a fun thing to learn how to make. With beans, rice and roasted veggies on the side and a nice cold margarita, of course :)
I adapted a recipe from Bobby Flay's Mesa Grill cookbook that was very good. I'll post it soon.
do you do eggs? My husband's favorite Sunday breakfast is chilequelles, basically chips and beans with a tomatillo sauce and queso fresco with poached eggs. He's been wanting me to post that recipe for you guys....(actually it's just probably been a month since I made it and he's just wanting me to make it again!)
Thanks so much for the refried beans recipe syronai, This is perfect! (would black beans work as well? I have some on hand to soak immediately)
You're welcome, Panfusine! Yes, I actually make this recipe more often with black beans than with pinto. I like the color the black beans lend it. I tried it once with kidney and didn't think that worked so well, so I don't recommend those.
anything by Diana Kennedy. She is king.
I'll get an authentic recipe to you when I return home from traveling.
Fany is the author of My Sweet Mexico and Paletas.
there are many vegetarian recipes in Mexican cooking but the first thing that comes to mind is nopales. f you haven't tried them, these are cactus paddles that are delicious, nutricious and versatile.
You can find them at most latin groceries and you can either clean the thorns yourself or buy some already cleaned for a little extra money. They are slimy similar to okra but this is where all the wonderful nutrients are.
My favorite way to eat them is in a salad so just cut them into lond strips and then across so you have rectangles. Put in a pot with a little bit of water and cover, stirring once in a while until they change color to a deeper green.
Strain and allow to cool. Add some cherry tomatoes (halved), chopped cilantro, chopped serrano or jalapeno, white or red onion, a little white vinegar and olive oil.
you can also cut the nopales the same way, sautee them with a little sliced onion and mix with scrambled eggs.
The options of nopales are endless really so let me know if you want any more suggestions. Chiles rellenos are also a great vegetarian option and you can use dried chiles as well as poblano.
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Well played. You deserve a cookie.
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