Home late after a night of San Jose Sharks hockey. I met a friend beforehand and the vegan Vietnamese place that I heard was fantastic was closing as we met at the door. We walked down the street and ate at a place where my options were white rice or vegetable chow mein. Without the fish sauce it was bland and oily.
So when I hit Home five hours later it was late and I was hungry. What’s in the fridge? I had a few of these spinach tortillas (1 out 5 stars), lots of fresh sprouts, and some black beans I pressure cooked earlier for just such an occasion.
I almost always have beans of one kind or another soaking or cooked in a tub in the fridge. So many vegan dishes need beans!
So I heated the tortilla on a flat grill. This in my opinion is the best way to reheat tortillas. It creates a nice warm tortilla with a fresh cooked texture.
Black beans into the nuclear reactor.
All assembled with a generous pour of Pepper Plant sauce.
BTW, total cost of this burrito was about 50 cents. Mostly the fancy vegan, gluten and oil free, non-GMO tortilla.
Comments (4)
You're right about beans being a main staple of many vegan dishes. That's the toughest part when u don't like most beans or squash or any mushrooms I ever tried so far. I only like 2 kinds of squash- butternut squash soup and acorn squash with buttery sauce w/ cinnamon, turbinado sugar, nutmeg, star anise seeds and cloves (or pumpkin pie spice,) And the other thing only liking 4 kinds of beans is a challenge - canned green beans, canned baked beans, shelled edamame of course, and Lima beans. I've wondered if I'd like butter beans. They sound like they wouldn't be having that powdery dry texture that I don't like the type in black beans or the various kidney beans.
Beans really taste like whatever you cook them with. You can vary the texture lots by cooking method.
Reply to: TastesBetterThanChicken
Interesting...so how do we take that dry floury texture out of beans? Diff. Soaking methods?
Reply to: vegansdoitcorrect
I soak first. Depending on the bean, from four hours to overnight. Then they need to be boiled. I use a pressure cooker most of the time. In they go covered with water by an inch or more. Once up to pressure I cook for 20-25 minutes and let cool in pot.
If you don’t have a pressure cooker most beans need at least two hours simmering. Larger and harder beans like Fava or chickpeas need longer.