In college, way before the PB&J Campaign, I spent a semester aboard in Guanajuato, Mexico, where I lived with a local family and ate with them most meals. I ate extremely well, with a nice variety of dishes, but at almost every meal we had tortillas and beans. The beans would start off as large pot of pinto beans cooked with some light seasoning, but after being reheated a couple times over the next few days would end up as kind of mashed up – delicious and great in a tortilla with a little bit of salsa (whichever we had for the meal – green, red, etc.).
Treehugger recently posted refried beans in their weekday vegetarian series, motivation enough to go out and buy a bag of pinto beans to work with, or a can of pinto beans, or if you’re feeling a bit on the lazy side buy a can of refried beans at the market. “Lazy” because this is one of the easier foods to make, making it a perfect PB&J Campaign recipe. You can check out the full official recipe here, but basically you’re making some beans with basic Mexican seasoning (garlic, onion, cumin, chile, oregano) and then mashing them up. How easy is that? It’s also a variation on whatever other beans you’ve made but maybe made too much of and now want to try in a slightly different form. Best of all it’s easy, ridiculously cheap, and helps save land, cut water use and pollution, and fights global warming.