Two years ago, I decided to go vegan every alternate month. That was a big decision on my part and I didn’t know whether I would persevere. I knew very little about this type of a diet and so, expectedly, my first month was quite chaotic. I didn’t quite know how to prepare my food or what to eat. But the consecutive vegan months seemed much better. With time, I became more creative and found some good recipes to cook from.

One of my favourites, that I unfailingly make every vegan month, is a Mexican bean filling for tacos. I usually buy the taco shells, either soft flour tortillas or crispy corn tacos. You could also make the shells yourself, but I’ll leave you to find a good recipe elsewhere on the internet. However, if it is hard to find the materials needed, you could also make rotis, and wrap them around the bean filling. The earthy flavours of this dish will conjure up the vibrant colours of Mexican food and instantly transport you to the exotic fields and valleys of Mexico.

But first, let me share why I decided to go vegan every other month. For one, I want to protect the environment and I think meat should be consumed in moderation. In addition to that, three years prior to my new diet, my annual tests for diabetes placed me at high risk. A few months into my vegan diet, I was hardly consuming any sugar, as most restaurants don’t serve vegan desserts. And I had no inkling as to how to make any yet. After a year of this vegan diet, you guessed right, I was below risk!

Now, coming back to the delicious bean filling for tacos. I feel it would be unfair to not credit the people of Mexico, who originally came up with this recipe. Mexico is in Middle America and is bordered by the US, Guatemala, Belize, the Caribbean Sea, the Gulf of Mexico and the Pacific Ocean. It is the 13th largest country in the world, with 31 states and one federal district. Mexicans have been cultivating beans for over 7,000 years and this legume, which is their staple diet, is eaten mostly as a paste.

Other dishes made with beans are burgers, rice and beans, soups and chocolates, to name a few. Mexico is home to around 200 shell beans that come in a variety of colours and shapes.

Let these little treats instantly transport you to the exotic fields and valleys of Mexico

The Aztecs from northern Mexico, who cultivated beans in the 13th century, not only ate these legumes but also used one of them — the cacao bean — as a currency. They were a hunter-gatherer tribe, whose diet consisted of beans, squash and maize (corn). When they became a dominant force in central Mexico in the 13th century, they also concocted a special luxury chocolate drink that was consumed in vast quantities. This drink reached Europe through the Spanish conquerors. The Aztecs are known, among many things, for their agriculture and cultivation, highly skilled engineering, a calendar system and a rich tradition in poetry, sculpture and paintings.

When the Spanish conquered Mexico in the 16th century to loot and plunder the land, they came across plants and a culture that was entirely new to them. Beans rich in flavour and texture were found, including an already established agricultural system and cuisine, all set up by the Aztecs. And even though the Spaniards did everything to prioritise European cuisine over Mexican indigenous food, beans and Mexican food still made their way into the Spanish diet. Since then, the Spanish have cultivated a variety of bean plants in Spain. And needless to say, the chocolate you eat today, made its way to different parts of Europe and then the world, through the Spaniards. Alright, so now that you know some history, preparations for a meal can begin!

Mexican Bean Taco Filling

Ingredients

3 cups of dried red kidney beans (soaked overnight and boiled the next day)
1 medium-sized onion (chopped)
Salt to taste
2 teaspoons cumin powder
1 teaspoon black pepper powder
1 teaspoon smoked or regular red chilli powder
1 teaspoon powdered garlic
1 chopped green bell/capsicum pepper (optional)
1 chopped red bell/capsicum pepper (optional)
1 chopped zucchini (optional)
1.5 teaspoons of vinegar
1 half to 3/4 teaspoons sugar
4 medium- to large-sized tomatoes (diced)
4 cloves of garlic (minced)
2 cooking spoons of oil

Method

Take a medium-sized pan and heat a (cooking) spoonful of oil. Toss in chopped onions and stir. When brown, put the cups of boiled beans into the pan, followed by salt, cumin, red chilli powder, black pepper, garlic powder, capsicum (bell peppers) and zucchini, stirring all the while. Add vinegar and sugar. When the veggies are soft, it is a good indicator to turn the stove off. Keep everything to the side.

Take a large-sized pot and heat a (cooking) spoonful of oil. Toss in diced tomatoes and stir. When the tomatoes leave juice, add minced garlic to it. Stir for two to three minutes, and then add the beans and vegetable mix. Cook for five minutes, after which you can crush the beans and veggies with a potato masher or a spoon. Taste to see if you have a somewhat sour, cumin-y taste. If not, cautiously add more vinegar and cumin, and salt, if needed. There you have your bean filling ready. Get your tacos — soft or crisp — or rotis and place the filling in them. Pre-make a salad of chopped onions, cucumber, tomatoes and fresh coriander and throw over beans. If you want to Americanise your tacos, add shredded cheese over the salad. Enjoy! And don’t forget to invite me to sample your delicious cooking when I’m in Pakistan next.

The writer is an entrepreneur based in the US and interested in travelling, painting, creative writing and food

Published in Dawn, EOS, May 3rd, 2020