Mexican Breakfast

I really need to get to the grocery store today. I’ve been complaining for two days that there is no food in the house. Of course, that’s a ridiculous statement. There is a ton of food in the house. But, in a way that annoys a lot of people – in particular Mark and Fortinbras – all of my food takes the form of ingredients. I rarely have pre-packaged foods around. So if you are hungry, you actually have to make something. From scratch. Sometimes it even annoys me, honestly, though not usually. Anyway, I always have a ton of grains, tinned tomatoes, flour, dried beans, etc. You would not actually starve if trapped in my house for a month or two with no access to a grocery store. But it’s when I have no fresh vegetables around that I start saying I have no food. I’m kind of at a loss at what to do without fresh vegetables as a starting point. Mark kindly went out and got us some dinner from the Whole Foods salad bars last night as I was going out later and didn’t have time to contemplate how to deal with this situation, or just solve it by doing the shopping.

But this morning I was again confronted with the problem. What I did have on hand, though, was a bunch of leftover ingredients from meals earlier in the week. I had some pinto beans, nutritional yeast “cheese”, and half a tin of tomatoes. I got excited thinking, “tofu scramble!”, but alas, no tofu. So I started wondering what I could fry up in a skillet with those things instead of tofu. And concluded “rice”. So I put some rice in the rice cooker and started prepping. What resulted probably wasn’t anything most Americans would consider a very breakfasty food, but I’ve called it breakfast because I ate it as breakfast. It would really be appropriate and tasty any time of day. And anyway, the time of day I ate it was noon, so I guess it was more lunch or brunch. Whatever. I called it breakfast, I photographed it, I ate it, it was good, Mark liked it, I’m sharing it.

Mexican Breakfast

1/2 onion, chopped
1/2 bell pepper, chopped
1 or 2 pickled jalapenos, chopped
1 cup diced or crushed tomatoes
1 cup cooked pinto beans (black beans would also be good)
1 cup broth
1/2 – 1 cup Yeast Cheeze
3 or 4 cups cooked rice

diced avocado, optional
fresco sauce (this was some cilantro and serrano pepper sauce I got at Whole Foods), optional
Tabasco sauce, optional

In a large, preferably cast iron, skillet, heat some oil, then add the onions and fry for a few minutes, then add the bell pepper and fry another few minutes. Add the tomatoes, jalapenos, and pinto beans and saute a minute. Add the broth and cheeze, stirring to incorporate the two until they are smooth. Let the mixture become bubbly and thicken slightly. Stir in the rice. Top with avocado if you have it, and serve with fresco and/or Tabasco sauce.

In prior food news, I celebrated the new Vegan Pizza Day holiday on January 29 by making a new kind of pizza dough. I’m going to do a post on this crust very soon because it was gooooood.

Mark is sitting near me watching Mitch Hedberg videos and it’s making it very hard for me to concentrate on this post because I keep laughing. I will try to soldier on to bring you some kitten photos, though.

Gomez has a lot of nicknames. He’s Mez, Mezzie, Mezzikins, Mexicans. I mention this progression of names just because this post was about Mexican Breakfast. So here is Mexicans being extremely adorable.

His eyes are still both green and gold. I thought maybe the green would disappear as he got older, but he’s 11 months now and they still have the same depth of gorgeous colours as they did when he was a baby. They are really quite MEZmerizing. (I hilariate myself.)

Also, Torticia is often called Tortilla or Tortilla Chip. (As well as the more Italian-sounding Tortellini.)

And finally, my mother wanted me to share a picture of her tortoiseshell, commonly referred to as “the most beautiful cat in the world”. This is Casey, from 1995. Mom lost Casey a few years ago and hasn’t been able to replace her. Other than their colouring, Casey and Tortilla Chip have very little in common; their personalities were very different. But Casey was a big, soft, very sweet, quiet, and yes, very, very beautiful girl.


  1. Josiane Said,

    February 12, 2011 @ 4:44 pm

    We could almost switch houses and not feel lost at all! Equally noisy heaters, cupboards filled with the same kinds of ingredients (except for all of the exotic stuff that’s harder to find around here) that you have to cook from scratch… 🙂

    Your Mexican brfeakfast sounds really good and, yes, perfect for any time of the day! I’m looking forward to your post about the new pizza crust: it looks terrific.

  2. FoodFeud Said,

    February 12, 2011 @ 10:17 pm

    I’m the same way about needing food in the house. Sometimes I end up snacking on really unhealthy or ridiculous things just because I’m hungry but I never have “snack” foods on hand – I’d have to make a whole meal or something to have something to eat.
    I also NEED my fresh vegetables too. I pick at least two or three things up at a grocer’s (market/stand/supermarket) at least 3 times a week. It’s pretty ridiculous sometimes but it looks like you do a way better job than I do about leftovers and making ad-lib meals.

  3. Zoa Said,

    February 14, 2011 @ 10:47 pm

    Word about the ingredients. One reason I rarely snack. Even a snack takes preparation. Just as well. Your Mexican breakfast looks delicious, and all the cats…well, I could just kiss their heads. But ’cause I can’t, I guess I’ll go kiss my cats’ heads instead 🙂

  4. Jes Said,

    February 15, 2011 @ 1:11 pm

    I’d totally go for that Mexican breakfast–it’s kinda like a weird version of migas, which is super yummy!

  5. Tammy Said,

    June 22, 2011 @ 10:59 pm

    I love the look of this breakfast and your cats too!

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