Me encanta la comida mexicana!
Mexican food is quite possibly one of my favourite cuisines out there. I salivate over the thought of guacamole. WHO DOESN’T LIKE GUACAMOLE? I put guacamole on everything and yes, most certainly on this Vegetarian Mexican Bean Dip.
When I was in Mexico 2 years ago, I discovered something truly horrid and shocking. It stopped me in my tracks. No, it’s wasn’t that Mexicans actually didn’t get around riding donkeys all day just like Aussies don’t jump around in Kangaroo pouches. It was that I had been lied to my whole life about what constituted Mexican food according to Australian standards. Say what, taco shells aren’t crispy chip-like concoctions? They’re… soft? This was a revelation.
With not a nacho in sight, I was being exposed to a whole new world of spicy and finger-licking goodness and it was glorious. I walked away a very satisfied traveller. I probably needn’t mention the few extra pounds I also walked away with but look at that, I just did. I was all over the cheap curbside tacos. Sure, some weren’t the healthiest of options but I was in flavour heaven and no amount of persuasion could peel my little sticky fingers away from the taquitos, carnitas, birria, pollo mole and tamales. *wipes drool*
Having said all this, here I am now. With a Mexican craving and doing the unthinkable; putting a healthy twist on an ethnic cuisine that has nothing to do with anything to do with me. Given, I never actually came across a Mexican bean dip soup whilst I was in Mexico, but in true Aussie style, I take an idea, I adapt it to suit my needs and insult a whole traditional culture. JOKES! *cough cough*
What’s a girl to do? I have a craving and limited ingredients on hand. I need my Mexican darn it! So I do what I can.
Needless to say, I sure did enjoy the Mexican charm of this dish with the all the added POW of vegetables. Take it or leave it folks.