Turns out Chipotle was on to something with their vegetarian option. A combination of tofu and sofrito, a flavorful, spicy Latin American/Spanish staple, Sofritas offer a protein-packed veggie option that even the rest of us carnivores can enjoy. Naturally, I wanted to go about making my own and just so happens we have a few soybeans around our house. However,I was hoping to simplify the process a bit by not having to go through the extra soybean processing steps of making tofu and instead just use the ground soybean (I find this kind of “simplification” often happens when I cook hungry and want to eat fast😊). Given my wealth of originality I coined this dish SoyFritas in our house. And the results have been fantastic as you have a lot of opportunity for creativity and control over the consistency of the end product.  My ingredient list below is just a starting point and can be customized to suit your own tastes. You can spice things up with hot peppers. Add a little less salsa (or a few add-ons such as corn or quinoa) for a thicker soybean base that is great in tacos and burritos or add a little more salsa for really yummy bean dip. This recipe provides a fun,flavorful, and easy way to use our organic soybeans. 

Ingredients:

We usually make a big batch of this and then freeze half to pull out in a pinch.  You can scale down quantities to fit your situation.  Your soybeans should already have been soaked and cooked such as in Virginia’s slow-cooker recipe

• 4 lbs. of cooked organic soybeans
• 4 hot peppers (e.g. jalapenos)
• 1 tsp olive oil
• 1 bulb of garlic
• 1 large onion
• 1 medium tomato
• 1, 10-oz of canned tomatoes
• ¾ C of salsa
• 1 T of chili flakes
• 1 tsp of cumin