Mexican food, the ever so comforting and delicious-at-any-time food. Tacos, burritos, quesadillas, taquitos, enchiladas, you name it. My mouth’s watering.
Since I’m from Southern-California, Mexican food is definitely one of my main food groups. The one downside? Mexican food is not exactly vegan-friendly, nor is all the yummy ooey-gooey cheese the healthiest. In my transitioning to veganism, giving up Mexican was just about my biggest fear, until I learned simple, low budget ways to recreate my favorite Latin flavors.
Nothin’ beats a delicious Mexican hash for breakfast. You can jam-pack all of your veggies in for the day in this easy and versatile recipe. Throw an organic corn tortilla on the side, and you have an ideal and wholesome breakfast that’ll keep you going through all 18 units.
This recipe is extremely forgiving, and I often make it when I have vegetables that need to be used ASAP. It tastes good with just about anything you have!
2 cloves of garlic
½ a sweet yellow onion
Potatoes! Sweet or regular old Yukon Gold, you got it? Let’s use it!
Zucchini, cauliflower, mushrooms, spinach, kale
½ a can of black beans
½ a can of organic corn (optional)
2 organic corn tortillas (optional)
Chili powder (chipotle chili powder for an extra somethin’ somethin’)
A dash of cinnamon
2 green onions
Salt and pepper to taste
Your favorite salsa!
Sour cream (optional)
Start by dicing your garlic and onion. Throw the garlic and onion in a pan on medium heat with a little coconut oil, letting…
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