‘Mexican’ Breakfast Burritos (more specifically, fabulous black beans)

I was feeling a bit lazy the other night when considering dinner options.  I had some eggs.  I had a can of black beans.  My chilli plant had finally sprouted a chilli.  So ‘Mexican’ breakfast burritos, it was.  I whipped up some guac, scrambled up some eggs, fried up some tortillas, chopped up some coriander.

But, most surprisingly, the black beans I simmered up were incredible.  I think the secret ingredient was the apple cider vinegar that I added rather whimsically.

'Mexican' black beans

Black Beans Ingredients

  • 1 tin black beans, drained
  • 1 onion, choppped
  • 2 cloves garlic, minced
  • 1 small green chilli, chopped (seeds retained or removed depending on how much spice you like. I removed them… wasn’t feeling too spicy that night.)
  • 1 tbsp vegegtable oil
  • 1 tbsp cumin
  • 2 tsp oregano
  • 1.5 tsp apple cider vinegar
  • 2 tbsp freshly chopped coriander
  • salt to taste

Step One Fry up your onion in the vegetable oil for about five minutes.  Throw in your garlic and chilli and fry for another 30 seconds.  Dump in your beans and spices (excepting the fresh coriander).  Stir.

Step Two Reduce to the lowest heat, cover and allow to simmer for about fifteen minutes.  Check every so often, stirring and adding water if the beans are starting to stick to the bottom.  Only add enough water to ensure the beans don’t stick.

Serve.  Simple and fabulous.

Obviously, the eggs don’t make the Breakfast Burritos vegan, but if you do a tofu scramble they would be.


A Vaguely Asian Dinner

On the menu tonight are adapted ‘Thai’ recipes from various cookbooks I own.  I don’t know where these cookbook authors get off calling these things ‘Thai’, but they’re really nothing of the sort.  I might go as far as calling them Thai-ish, but I’m going to fairly describe this evening’s food festivities as ‘vaguely Asian’ but all-delicious.

First up, Thai-ish Black Bean Tofu Burgers with Peanut-Chive Sauce

Thai-ish burgers


a) I’ve never heard of a Thai hamburger.

b) There’s no mint OR basil in this, so I therefore don’t understand the Thai categorisation, but wevs.

c) The peanut sauce called for lemon juice instead of lime juice.  I had my suspicions about this but went ahead and followed its instructions.  It probably would have tasted slightly more Thai-like if I’d used lime instead.

d) There are rolled oats in there.  Since when have you heard of a Thai person waking up to nice steaming bowl of porridge?

Despite my qualms of mistaken regionalism, this was pretty tasty.  I obviously changed things around, quartered the recipe, and added and subtracted things as I saw fit. 

Burger Ingredients

  • 125g firm tofu, crumbled
  • half a regular-sized tin of black beans, drained and rinsed (230g is the regular size, so let’s say 115g of black beans)
  • About 30g rolled oats, uncooked
  • half a small red onion, diced finely
  • half a regular-sized carrot, grated
  • 1/2 an inch of ginger, chopped finely
  • 2 garlic cloves, minced
  • 1 tbsp soy sauce
  • 1 tsp brown sugar, packed
  • 1 tsp red pepper flakes
  • vegetable oil for brushing
  • flour for dusting

(Yields 4 small-ish sized burgers.  This ended up being a huge serving for the two of us when served on buns.  It’s an approriate serving for two if you’re foregoing the buns.)

Step One In a mixing bowl, crumble your tofu.  Add the beans, oats, onion, carrot, ginger, soy sauce, sugar, garlic and pepper flakes.  Mash the hell out of everything until has formed a uniform consistency and generally holds itself together pretty well.  Add more oats and repeat aggressive mashing as necessary.

Step Two Mash everything down in a bowl and cut mixture into fourths.  Form each forth of the mixture into a patty.

Step Three Put some whole wheat flour on a dish.  Brush each side of all four patties with some oil.  Then dust the patties on both sides with the flour.  Place all four patties in an oven-safe dish.

Step Four (A) Preheat oven at 200C and bake for 10 minutes.  Flip patties and bake for another 10 minutes.  If your oven is as shit as mine, the underside still isn’t crispy by this point, so you’ll need to flip the patties once more and bake for another 10 minutes.

Step Four (B) While your patties are baking, make your peanut sauce below.

Peanut-Chive SaucePeanut-Chive Sauce Ingredients

  • 1 tbsp crunchy peanut butter
  • the juice of one lemon
  • a handful of chives, chopped
  • a couple swigs of soy sauce to taste

Mix everything together in a small bowl.  Voila.

Step Five Everything on buns.  Although, I personally thought the buns detracted/conflicted with the taste of the burgers and peanut sauce.  Hence the earlier Thai-people-don’t-eat-hamburgers comment.  Do what you want.  See if I care.

Served with Mung Bean Sprout and Corn Warm Asian-y Salad

Asian-y Salad

Going along with the disparate theme of the evening, I took some good ol’ Asian mung bean sprouts and added that delightful North American startch that everyone loves: corn.

Warm Asian-y Salad Ingredients

  • a bunch of mung bean sprouts
  • a small tin of corn
  • a small handful of red onion, diced
  • the juice of two limes
  • some grated lime zest
  • 1 tsp brown sugar
  • 1tbsp sesame oil
  • 2 cloves garlic, minced
  • 2tbsp soy sauce
  • freshly ground pepper

Step One Warm up your mung bean sprouts, corn and red onion in a small pot.

Step Two Combine the rest of the ingredients in a bowl.  Mix thoroughly.

Step Three Chuck the contents of the bowl into the pot.  Stir.  Warm through and/or cook until the red onions are cooked to your liking.  Some people really don’t like the taste of raw red onions.  I am not one of those people.  Me, I can hack the raw onion unlike you wussies.