Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.see more from this author
Never use beans straight out of the can. Before using, mash them. If there are whole beans in the can, there is a huge risk of the beans exploding which can, and most probably will, result in a nasty “film” of bean spread inside your microwave. The explosions can be powerful enough that you end up with that film even under your microwave turntable. Trust me on this; I am a Mexican, know about beans, and have never had beans exploded in a microwave. Know about the “film” because friends have put whole beans in their ovens and complained about the mess they’d made.
Reheat in covered glass container or place plate upside down to cover if there is no lid and you will have no mess to clean up. No need to mash.
I find it’s better to rinse any canned beans (products) before using and add in your own seasonings.
I don’t use microwave. How to ? on stove top? Please Thank you!
I don’t have a microwave either. With canned beans, I usually just rinse, drop in a small saucepan, add about 1/2 inch of water, and simmer on med-low until heated. If I’m in a reall hurry, I just rinse them under very hot water and chow down! 😀
Why do these tacos in the photograph look like they have tomatoes and red onions in them? It certainly doesn’t look like what’s in the recipe.
The tomatoes and onions in the photograph of the tacos looks like they come from the added pico de Gallo that is mentioned in the recipe.
Great hotel guide. One of my pet peeves is waste while traveling, so I’m going to save this for my travels.
Good idea, but canned corn is high quality and easier to deal with on the road than frozen or fresh. Make guacamole by adding 1T-2T from 6oz can of salsa such as Herdez, mix fresh lemon juice (opt) and salt & pepper with mashed avocado; no need to buy prepped. Dress assembled tacos with remaining salsa and lemon juice.