When I was growing up, this was the go-to dinner for my busy mother. They’re nothing resembling ‘authentic’, but it would take her less than half an hour to get everything set up, and then we’d fall upon it like locusts before running off to whatever meetings/sporting events/dance competitions we had that night.
Here’s the thing: Ma’s version involved cooking up an entire pound of ground beef with some onion and garlic salt. Which, you know, yummers, but not where we’re going right now.
So… the types of fasting, now with groovy graphics!
Your mileage may vary, I may have made boo boos, I left people out, you didn’t know that wow that’s kinda cool, whatevs. Stupid graphic not working, click How Christians Fast.
So, why are (most) of the recipes I’ll be serving up vegan? Because it’s insanely easier to add dairy or eggs to a vegan recipe than to find veggie recipes that can become vegan (unless you like soy cheeze, which I really, really don’t.)
In the following recipe, I suggest canned refried beans. If anyone’s really
bored interested in how to make pinto beans from scratch, go here, I’m too lazy to type it out twice.
Serves, um, some people.
- 1 16 oz can of refried beans for every four burritos (either Rosarita Vegetarian Refried [not vegan] or Old El Paso Fat-Free [vegan])
- 1 10-12″ tortilla for every burrito you want
- 1/4 c each of shredded lettuce, salsa, chopped tomatoes, anaheim (green) chiles, or anything else you might want in your burrito.
Empty the can of beans into a microwave safe bowl and nuke on high for 3 minutes, stopping to stir every 30 seconds or else you’ll have to scrape exploded beanie-bits off the inside of your nukerwave. Alternately, dump into a pot on the stove over medium and stir frequently until it’s warmed through.
Wrap tortillas tightly in paper towels and nukerwave 15 seconds at a time until they’re all warmed through and flexible. Or give a gentle toast on a hot skillet.
Put 1/2c of beans in the middle of each burrito. Top with toppings. Roll up. Snarf!