Adapting Mexican Food for the Ayurvedic Diet
By popular request I’m posting my recipe for refried beans, which I use as the protein base for Mexican-style burritos (or tostadas) stuffed with sweet potatoes, red peppers and zucchini. No cheese or tomatoes for me, and just a hint of poblano pepper, but I’m happy to use plenty of homemade guacamole!
Who said that following an Ayurvedic diet requires eating Indian food every day? If you love Indian food, go for it! But if you don’t like it much at all, you can easily apply the core principles of Ayurveda to every cuisine, including Mexican food. In my book Sacred & Delicious, and on this blog, I offer many examples of how to balance your favorite foods to keep your body in balance.
Whenever I cook hard beans—which can be hard to digest—I like to combine them in a dish with easy-to-digest vegetables. Sweet potatoes and zucchini are a perfect balance to legumes, and red peppers give the dish a more distinctly Mexican flavor. Saute your vegetables for this burrito with a little salt and a teaspoon each of cumin and coriander. Often used in Mexican foods and Ayurvedic cuisine, cumin and coriander are an excellent way to balance agni, the digestive fire. You may notice that I didn’t pile on salsa, which you may choose to do. Raw onions and tomatoes are particularly tough for pitta types—the raw onions being so hot and the tomatoes being acidic. You can eat this food as I describe it without a dose of Tums or a proton-pump inhibitor!
When time is of the essence, use ready-made gluten-free corn tortillas. If you’re gluten intolerant, be sure to check the package ingredients when buying corn tortillas, as many are cut with wheat.
These refried beans are easy to make and can be used as a delicious side dish with a plate of your favorite vegetables, an entree sized salad or a vegetable soup.