Make some sofrito.
Something with beans in a tortilla.
And some rice....
Adapted from Daisy Cooks (not vegan-PBS show chef)
1 big onion
1 big green bell pepper
1 big red bell pepper (or orange or yellow)
1-2 heads garlic (10-20 garlic cloves)
1 bunch cillantro
1 cup chopped tomato (fresh or canned-drained)
Chop everything in a food processor. Store in 1/2 cup portions in ziploc bags in the freezer.
1/2 cup corn oil (or olive oil or whatever oil you like or have on hand)
1 TBS annatto seeds
Heat oil and seeds on mediun heat until seeds make sizzle-pop sound. Remove from heat, strain and use oil for latin flavor and red/yellow color.
Black bean and greens quesadillas
1 cup black beans
1 bunch greens (swiss chard, beet greens, spinach-yes, you can use canned or frozen)
1/2 cup sofrito
1-2 TBS annatto oil
1 package corn tortillas (or fajita size flour)
Saute ingredents together (except the tortillas, obviously) until greens are wilted/cooked.
Heat fry pan and add a some annatto oil to cover. Add tortilla flat and put black bean mixture on half. Fold in half and flip to crisp both sides.
1 TBS vegan mayo (veganaise)
1tsp chipotle powder
Mix together and serve a dolop with quesadillas.
1 cup long grain (brown) rice
1 Tbs annatto oil
1/4 cup pitted alcaparrado (fancy name for olives with pimentos and capers)
1/2 cup sofrito
Cook rice according to package directions. When done add oil, olives and capers (and a little extra brine if you like) and sofrito. Mix together to heat through.
Serve it all together and wait for praise. Expect to send some home for father in law.