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Hearty Bean Nachos With Spicy Salsa Recipe By Pati Jinich Published Nov. 4, 2020 Total Time 1 hour Rating (500) INGREDIENTS Yield: 6 to 8 servings FOR THE SALSA 1? pounds ripe Roma tomatoes (about 5 or 6) ? pound tomatillos (about 3 or 4), husked and rinsed 1 to 2 jalape?os, destemmed 1 to 2 chiles de árbol, destemmed 2 garlic cloves, peeled PREPARATION Step 1 Prepare the salsa: Place the tomatoes, tomatillos, jalape?os, chiles de árbol and garlic in a medium saucepan. Cover with at least 6 cups water and bring to a simmer over medium high. Reduce heat to medium and simmer until the tomatoes and tomatillos are cooked through and mushy, the jalape?os have softened and the chiles de árbol have plumped up, about 10 minutes. Step 2 Using a slotted spoon, transfer the cooked vegetables to a blender, setting aside the cooking liquid. Add the cilantro, cumin and ? teaspoon salt to the blender; purée until According to Dr. Adalberto Pe?a de los Santos, the director of the International Nacho Festival, in Piedras Negras, Mexico, there are three timeless nacho essentials: crispy corn tortilla chips, mounds of melted cheese and at least one chile. If you want to go big, here are some unofficial guidelines: Nacho toppings should be good enough to stand on their own, the nachos should be saucy (maybe even messy) and they should be so delicious together that you can’t have just one bite. In this recipe, nachos take a vegetarian turn, with buttery pinto beans, tender carrots or sweet potatoes (or both), and a tomato-and-tomatillo salsa. Melty cheese, Mexican crema and chopped onion and cilantro take it over the top.? cup coarsely chopped cilantro, leaves and upper stems, plus 1 cup reserved for garnish ? teaspoon ground cumin Kosher or sea salt 1 tablespoon vegetable oil FOR THE BEANS AND VEGETABLES 3 cups (?-inch) diced peeled carrot or sweet potato (or a combination) 3 tablespoons vegetable oil 1 cup finely chopped white onion, plus ? cup reserved for garnish 1 cup finely chopped celery 1? cups cooked, drained pinto beans (from about ? cup dried beans or a 15-ounce can) FOR ASSEMBLY 1 to 1? pounds store-bought or Homemade Tortilla Chips ( see recipe) 1 pound shredded cheese (any combination of Oaxaca, Monterey Jack and Cheddar) 1 cup Mexican crema smooth. Step 3 Prepare the vegetables: Bring the reserved vegetable cooking liquid back to a simmer over medium-high heat and season generously with salt. Once it comes to a boil, add the carrots or sweet potatoes, or both, and cook until tender, 7 to 8 minutes. Pour the cooked vegetables into a colander, discarding liquid, and set aside. Step 4 Wipe the saucepan dry, then add 1 tablespoon oil and heat over medium. Once the oil is hot, pour in the salsa, partly cover it with the lid, and cook, stirring occasionally, until thickened and the color has deepened, 8 to 10 minutes. Set salsa aside. Step 5 Prepare the beans: In a large skillet, heat 3 tablespoons oil over medium. Once hot, add the onion and celery, and cook, stirring occasionally, for 7 to 8 minutes, until completely softened. Raise the heat to high, add the cooked carrots and/or sweet potatoes, sprinkle with ? teaspoon salt and cook, stirring a couple times, until beginning to brown, 5 to 7 minutes. Add the pinto beans and cook, stirring occasionally, until warmed, another 3 to 4 minutes. Season to taste with salt, then remove from the heat. Step 6 Assemble the nachos: Set a rack in the middle of the oven and heat to 400 degrees. Place all the tortilla chips in a half sheet pan or large baking sheet. Cover the chips with the bean mixture, ladle the salsa all over the top and cover with shredded cheese. Bake until cheese has completely melted, about 10 minutes. Step 7 Spoon the crema over the top and garnish with reserved cilantro and chopped white onion. Serve hot! Source: NYT Cooking

Cheesy Chicken Enchilada Soup by Ashley Wagner Nov 24, 2023 | Updated Nov 08, 2024 Cheesy Chicken Enchilada Soup is comforting and popular for good reason and tastes just like classic enchiladas. Ready in 30 minutes, it is a recipe the entire family will enjoy and you’ll make over and over again. This easy enchilada soup recipe is perfect for hectic weeknights when there are children to feed and homework to do. It’s also great for laid-back weekends! Basically, it’s a must-make recipe every fall and winter when comforting soup is calling your name. Cheesy Chicken Enchilada Soup is hearty, cheesy, and delicious! Keywords: 30 Minute Meals, Chicken and Poultry, Main Dish, Meat, Soups and Stews, Mexican Prep Time: 10 minutes Cook Time: 20 minutes Source: https://www.centercutcook.com/cheesy-chicken-enchilada-soup Serves 6 2 tbsp olive oil 1 large purple onion diced 1 red bell pepper diced 4 cups chicken broth 2 tsp cumin 10 oz red enchilada sauce 14.5 oz fire roasted diced tomatoes 1 can black beans rinsed and drained 4 oz diced green chiles 8 oz cream cheese cut into 1-inch cubes 1 cup cheddar cheese shredded, plus additional for garnish 2 cups cooked chicken shredded, I used a rotisserie chicken 3 tbsp cilantro chopped, reserve some for garnish salt and pepper to taste 3 green onions chopped, reserve some for garnish Garnish Ingredients: green onion chopped cilantro chopped red onion diced tortilla chips crushed avocado diced Mexican or cheddar cheese shredded plain Greek yoghurt or sour cream Heat 2 tablespoons olive oil in a large soup pot/Dutch oven over medium-high heat. Add in chopped purple onion and red bell peppers and cook until the peppers are softened and the onions translucent. Pour in 4 cups chicken broth, 2 teaspoons ground cumin, and the enchilada sauce. Stir to combine and bring to a boil. Reduce heat to medium. Add in the diced tomatoes, black beans, green chiles, chopped green onion, chopped cilantro, and shredded cooked chicken. Stir and allow to simmer for 10-15 minutes. Reduce heat to low. Add in cubed cream cheese and grated cheddar cheese. Stir to combine and continue to stir while the cheese melts and incorporates. Season to taste with salt and pepper. Garnish and enjoy! -- Tina Delicious Low Budget Recipes /g/DeliciousLowBudgetRecipes Prudent Living https://prudent-living.groups.io/g/main

Black Bean Soup with Masa Dumplings by Dora Elena Careaga Gutierrez Diana and Celene in our retail department agreed to translate and test this recipe from an old Mexican cookbook. We all went nuts for it when they made it in our test kitchen! They tried the corn dumplings with lard and olive oil; both versions were delicious in their own way. On a whim, we tried butter which was not at all successful. Adapted from Culinaria Afrodescendiente de Tamiahua by Dora Elena Careaga Gutierrez. Makes 4 servings 1? cups masa 2 cups water 2 tablespoons lard (can be substituted with olive oil) salt ? of an onion, sliced 2 garlic cloves, cut into halves or thirds 3 cups cooked black beans 4 cups bean broth from the beans (can add water or broth if needed to make 4 cups) 3 sprigs fresh epazote In a mixing bowl, add 1 cup of masa and mix in ? cup of water, 1 tablespoon of lard or oil, and ? teaspoon of salt. Knead the masa into a ball to ensure the ingredients are well-mixed. The masa will be ready when there is no visible flour and it holds together without falling apart. This will be used to make the orejitas (masa balls). To make the orejitas, use the masa to make small balls, about the size of ping-pong balls, and make a dent in the centre with your thumb. In a medium saucepan, boil 2? cups of water. Once the water is boiling, lower the heat to a simmer and add the orejitas; let them cook for 10 minutes. Once the 10 minutes is over, leave the orejitas in the pot. You will use them later on. In a blender, combine ? cup of masa with 1? cups of water and blend until there is no masa visible. Set aside; this will be used in the beans. In a soup pot, warm 1 tablespoon of lard or oil over medium-low heat. Add the sliced onion and garlic; sauté until golden brown. Add the 3 springs of epazote, the beans, and the 4 cups of broth. Using a strainer, pass the masa-water mixture from the blender into the pot of beans, removing any lumps that may have formed. The colour of the broth will become a bit lighter. Cook for 5 to 10 minutes, stirring, then add the masa orejitas. Bring the pot to a simmer, and cook for another 5 to 10 minutes. Taste and adjust the seasonings, then serve. -- Tina Delicious Low Budget Recipes /g/DeliciousLowBudgetRecipes Prudent Living https://prudent-living.groups.io/g/main

Albóndigas (Mexican Meatball Soup) by Leah Perez Aug 6, 2024 The tomato-based broth is chock-full of vegetables. If you love Italian wedding soup, try this recipe next. Chock-full of vegetables and brimming with tender meatballs, albóndigas is a traditional Mexican meatball soup that is hearty enough to feed the whole family! The potatoes and tomato-based broth make the soup mild enough to be a family meal even the kids can enjoy, which is perfect since helping hands make forming the meatballs so much quicker. This comforting soup recipe will stay good for up to three days in the fridge and it tastes even better the day after it's made. Consider it a meal prep miracle! Source: https://www.thepioneerwoman.com/food-cooking/recipes/a44288965/albondigas-mexican-meatball-soup-recipe/ 1 large yellow onion, finely chopped and divided 1 cup chopped fresh cilantro, divided, plus more to serve 1/2 cup long-grain white rice 2 large eggs 4 garlic cloves, finely chopped and divided 2 Tbsp chopped fresh mint (optional) 1 Tbsp plus 1 tsp. dried oregano, divided 1 Tbsp sea salt, divided, plus more to taste 2 tsp ground cumin, divided 1 tsp ground black pepper, divided 2 lb. ground beef (80/20) 2 Tbsp vegetable oil 4 medium carrots, peeled and sliced into 1/4-in. half-moons 1 medium jalape?o, seeded and diced 2 qt. beef broth 1 x 28-oz. can crushed tomatoes 2 dried bay leaves 3 medium russet potatoes, peeled and cut into 1/2-in. cubes 3 medium zucchini, sliced into 1/2-in. thick half-moons cooked rice, to serve In a medium bowl, combine half the onion, 1/2 cup of cilantro, rice, eggs, 2 finely chopped garlic cloves, mint, if using, 2 teaspoons of oregano, 1 1/2 teaspoons of salt, 1 teaspoon of cumin, and ? teaspoon of pepper. Gently mix in the beef until well combined, making sure not to overmix. Form the mixture into meatballs, about 1 1/2 tablespoons in size. Place the formed meatballs on a sheet tray or cutting board; cover until ready to use. In a large pot, heat the oil over medium heat. Add the remaining onion, carrot, jalape?o, the remaining 2 finely chopped garlic cloves, 2 teaspoons of oregano, 1 1/2 teaspoons of salt, 1 teaspoon of cumin, and ? teaspoon of pepper. Sauté until softened, 3 to 5 minutes. Add the beef broth, tomatoes, and bay leaves. Add 2 cups of water, increase the heat to medium-high, and bring to a boil. Add the potatoes. Slowly add the meatballs, being careful not to break them. Simmer until the meatballs float and the potatoes are tender, 10 to 15 minutes. Add the zucchini and the remaining 1/2 cup cilantro, cook until the zucchini has softened, 10 to 12 minutes. Remove the bay leaves and taste for salt. Serve hot, over cooked rice, with extra cilantro. Tip: Like any other soup or stew, this soup gets even better as it sits. Make it a day ahead for more concentrated flavour and for a chance to skim any fat off the top for a clearer broth. -- Tina Delicious Low Budget Recipes /g/DeliciousLowBudgetRecipes Prudent Living https://prudent-living.groups.io/g/main

Beef Tacos by Louise Davidson Even the fussiest eaters come rushing to the table for these! Serves 4 Prep Time: 10 minutes Cook Time: 15 minutes 1 pound ground beef 1 small onion, diced 2 tablespoons taco seasoning ? cup water 8 x 6–inch flour tortillas or corn taco shells Optional Toppings: lettuce, chopped tomatoes, chopped cheddar, grated hot sauce sour cream salsa Preheat the oven to 350°F, and place the crunchy tacos (if using) on a baking sheet. Brown the hamburger in a large skillet over medium heat. When it is almost cooked through, drain away any grease and stir in the onion. Season with the taco seasoning, and stir in the water. Simmer until thickened, and then lower the heat to minimum. Bake the shells for 5 min., or until sizzling and crisp. Warm flour tortillas in the microwave for a few seconds. Spoon about one–third of a cup of filling into each taco, and serve with the desired toppings. Nutrition per serving (without toppings): Calories 607, Fat 38.1 g, Carbs 39.4 g, Sugar 0.7 g, Protein 24.7 g, Sodium 609 mg -- Tina Delicious Low Budget Recipes /g/DeliciousLowBudgetRecipes Prudent Living https://prudent-living.groups.io/g/main

Baja Shrimp Tacos by Amira Published: May 5, 2023 · Modified: Feb 12, 2024 Share A delicious, easy and healthy shrimp taco recipe for dinner tonight. Enjoy the savoury, crispy and slightly spicy flavours of this shrimp tacos with your favorite taco topping for a fun and quick weeknight dinner. These Baja Shrimp Tacos are fresh , crunchy and delicious. The combination of flavours from the shrimp, creamy dressing and avocado are amazing. The tacos can be served as a meal or appetiser, which makes them perfect for any occasion. Course: Main Course Cuisine: Mexican Diet: Halal Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Source: https://amiraspantry.com/baja-shrimp-tacos Serves 12 Tacos Calories: 193kcal Author Amira For the Shrimp: 1 pound large shrimp deveined with tails taken off ? teaspoon black pepper ? teaspoon chili powder ? teaspoon coriander ? teaspoon garlic powder ? teaspoon smoked paprika ? teaspoon ground cumin ? teaspoon salt or to taste 1 tablespoon oil For the Baja Sauce: ? cup sour cream ? cup mayonnaise 1 tablespoon lime juice ? cup fresh cilantro chopped ? teaspoon garlic powder ? teaspoon salt or to taste ? teaspoon cayenne pepper To Serve: ? cup Cotija cheese 2 cups coleslaw mix fresh cilantro diced tomatoes guacamole lime wedges red onion 12 tortillas In a medium bowl, combine sauce ingredients well and set aside. In a large bowl, add the first 7 ingredients and toss well to coat shrimp. In a large skillet add oil and sauté shrimp on high heat about 4 minutes. Assemble Tortillas: Spoon shrimp in warm tortillas and top with coleslaw mix, Cotija cheese and drizzle sauce over. Serve with your favorite taco toppings. Notes: Store leftover shrimp refrigerated in an airtight container for 4 days. You can use chipotle mayo in the sauce for a flavourful kick. For more tips check the post above. Please check the nutrition disclaimer policy. Nutrition: Calories: 193kcal | Carbohydrates: 17g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 58mg | Sodium: 688mg | Potassium: 126mg | Fiber: 2g | Sugar: 2g | Vitamin A: 269IU | Vitamin C: 5mg | Calcium: 108mg | Iron: 1mg -- Tina Delicious Low Budget Recipes /g/DeliciousLowBudgetRecipes Prudent Living https://prudent-living.groups.io/g/main

Corn Tortillas by Lauren Grant and Lauren Pahmeier Tested by Taste of Home Test Kitchen Sep. 24, 2024 Nothing comes close to fresh, homemade corn tortillas. Follow our corn tortilla recipe with step-by-step photos, tips and tricks that will forever change taco night. Tacos, quesadillas and enchiladas are all weeknight favourites. Up the ante on those quick-to-fix dinners by learning how to make corn tortillas. Think you can’t make homemade corn tortillas on a weeknight? Think again! This three-ingredient corn tortilla recipe proves that good food doesn’t have to be complicated. Source: Taste of Home Makes 1 dozen 2 cups masa harina 1/2 teaspoon salt 1-1/2 cups hot water In a large bowl, combine masa harina and salt; stir in hot water. Add additional hot water, 1 tablespoon at a time, until the dough is firm but moist; knead until dough comes together, 2-3 minutes. Cover and let rest 1 hour. Divide dough into 12 portions; roll into balls. Gently flatten one dough ball, between two pieces of wax paper, using a tortilla press or by pressing with the bottom of a large saucepan or skillet. Remove one piece of the wax paper and transfer tortilla, paper side up, to a preheated skillet or griddle over medium-high. Carefully remove remaining piece of wax paper and cook tortilla for 1 minute until it’s slightly dry. Flip the tortilla and cook 1 minute more until dry and light brown but still soft. Transfer tortillas to a tortilla warmer or wrap in foil to keep warm; repeat the flattening and cooking process with your remaining dough balls. Nutrition Facts: 1 tortilla: 69 calories, 1g fat (0 saturated fat), 0 cholesterol, 99mg sodium, 15g carbohydrate (0 sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch. -- Tina Delicious Low Budget Recipes /g/DeliciousLowBudgetRecipes Prudent Living https://prudent-living.groups.io/g/main

CHEESY BLACK BEAN SALSA VERDE EGG BAKE Serves: 6 INGREDIENTS 8 eggs, beaten ? Cup green onions, chopped ? Cup fresh cilantro, chopped 4 cups fresh spinach, loosely packed ? cup salsa verde 1 cup black beans, drained and rinsed 1 cup sharp cheddar cheese {or cheese of your choice} Salt and pepper to taste INSTRUCTIONS Preheat the oven to 375 degrees. In a medium pot sauté the 4 cups fresh spinach until wilted {this takes about 2-3 minutes}. Set aside. In a large mixing bowl beat together the 8 eggs. Add in the salsa verde and a pinch of salt and pepper and whisk together. Spray an 8? x 12 inch baking dish with cooking spray. Spread the black beans on the bottom of the dish and then top with the spinach, and sprinkle the green onions and cilantro. Sprinkle the cheese over the spinach and black beans and slowly pour the egg mixture over top of everything. Use a fork to gently mix the eggs until everything is combine. Bake for 35-40 minutes or until the egg mixture is settled and starts to become golden brown on top. Let sit for 10 minutes and then cut into squares. Serve warm with your favorite garnishes like salsa, sour cream, fresh cilantro and extra cheese. NOTES You can easily keep the leftovers in the refrigerator in individual squares so that you can grab it on the go, throw it in the microwave for 1 to 1? minutes and eat. Feel free to use your favorite cheese in this recipe. I think pepper jack would work great for extra spice. Source: A Cedar Spoon (From Tasty Weekend Recipes (Dawn))

Fried Chicken Tacos Aby Sue Moran 25 minutes Quick and Easy Fried Chicken Tacos are a family favorite for taco night! Published: 01/22/2024 30-minute fried chicken tacos are a weeknight wonder, these crispy chicken tacos with pickled onions, red cabbage and cilantro lime crema are ready in 30 minutes! Cook Time: 25 minutes Total Time: 25 minutes Source: https://theviewfromgreatisland.com/fried-chicken-tacos/ Serves 8 tacos 1x Equipment: baking sheet cast iron skillet or comal for heating the tortillas 12 ounce package frozen (uncooked) breaded chicken tenders olive oil salt 1/4 small red cabbage, finely shredded 8 corn tortillas, use 16 tortillas if you prefer to double them salsa of your choice Pickled Onion: 1 small red onion, peeled and minced 1 lime, juiced Lome Cilantro Creme Sauce: 1/3 cup sour cream 1/3 cup buttermilk 1/3 cup mayonnaise 1 lime, juiced handful of cilantro* finely chopped 1 pinch salt Preheat oven to 375F. Arrange your tenders on a baking sheet. This is optional but I like to lightly brush with olive oil and season with salt. Bake for 25 minutes until golden and crisp and registers 165F inside. Mix the minced onion with the lime juice, give it a stir and set aside. Whisk the crema ingredients together and taste to adjust anything to your liking. Set aside. When ready to assemble your tacos, heat a cast iron skillet or comal over medium high heat for several minutes until quite hot. Working with one at a time, heat the corn tortillas until lightly charred on one side, then flip and heat the other side. This won't take long, so watch them carefully. Pile them on a plate and cover with a cloth to keep warm. Assemble the tacos with a layer of cabbage first, then a fried chicken tender, topped with cilantro lime sauce, and a shower of pickled onions. Finish with cilantro leaves. Serve asap with salsa of your choice. Notes: *If you don’t love cilantro, substitute some chili powder or chipotle chili powder for a little spicy heat in your crema. Add to taste. NEW FEATURE! Click here to add your own private notes. NUTRITION: Serving: 1 taco · Calories: 236 kcal · Carbohydrates: 17 g · Protein: 3 g · Fat: 13 g · Saturated Fat: 2 g · Polyunsaturated Fat: 5 g · Monounsaturated Fat: 2 g · Trans Fat: 0.02 g · Cholesterol: 26 mg · Sodium: 95 mg · Potassium: 156 mg · Fiber: 3 g · Sugar: 3 g · Vitamin A: 289 IU · Vitamin C: 16 mg · Calcium: 60 mg · Iron: 1 mg Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates. -- Tina Delicious Low Budget Recipes /g/DeliciousLowBudgetRecipes Prudent Living https://prudent-living.groups.io/g/main

MEXICAN SALAD BOWL WITH AVOCADO DRESSING Yield: 6 Servings Ingredients 4 cups salad greens; torn 2 medium tomatoes; cut into wedges 1/4 cup green onion; chopped 1/4 cup olives, ripe; sliced, pitted 1/4 cup cheese, cheddar; shredded 1 cup corn chips; coarsely crushed AVOCADO SALAD DRESSING 1 large avocado, ripe; peeled/cubed 1/2 cup sour cream 1/4 cup oil, salad 2 tablespoons lemon juice 1 teaspoon seasoned salt 1/2 teaspoon chili powder 1/2 teaspoon sugar Instructions Combine salad greens, tomatoes, green onion, olives, and cheese in a large salad bowl. Toss lightly, and sprinkle with corn chips. Serve with Avocado Salad Dressing. Avocado Salad Dressing: Combine all ingredients in container of electric blender; process until smooth. Cover and refrigerate until chilled. Yield: about 1-1/2 cups. (From Weekend Recipes (Richard Lee Holbert))

Keto Seven Layer Dip from MarketGrow.com Ingredients: Base Layer: 8 oz cream cheese, softened ? cup sour cream 1 tbsp taco seasoning (sugar-free) 1 tsp lime juice Layer 2 – Guacamole: 2 ripe avocados, mashed 1 tbsp lime juice ? tsp garlic powder ? tsp salt Layer 3 – Sour Cream: ? cup sour cream Layer 4 – Shredded Cheese: 1 cup shredded cheddar cheese (or Mexican blend) Layer 5 – Black Olives: ? cup sliced black olives Layer 6 – Tomatoes: ? cup diced tomatoes (seeds removed) Layer 7 – Green Onions: ? cup sliced green onions Instructions: In a bowl, mix softened cream cheese, sour cream, taco seasoning, and lime juice until smooth. Spread this mixture evenly in the bottom of a serving dish. In a separate bowl, mash the avocados and mix with lime juice, garlic powder, and salt. Spread the guacamole over the cream cheese layer. Add an even layer of sour cream over the guacamole. Sprinkle the shredded cheese on top of the sour cream layer. Distribute the sliced black olives evenly across the cheese layer. Add the diced tomatoes on top, ensuring they are evenly spread. Finish with a garnish of sliced green onions. Chill for at least 30 minutes before serving for the best flavor. Serve with keto-friendly dippers such as cucumber slices, bell pepper strips, or keto tortilla chips. Enjoy! (From Santa’s Workshop (Jan B))

Mexican Chorizo Scrambled Eggs Yield: 4 servings Ingredients 1/2 lb. chorizo, casing removed and crumbled 6 large eggs 1/4 cup milk Salt and pepper to taste 1 tablespoon vegetable oil or butter 1/2 medium red onion, diced 1 ripe avocado, diced Optional garnishes: chopped cilantro, shredded cheese, sour cream Instructions In a large skillet over medium heat, cook the crumbled chorizo until it’s fully cooked and slightly crispy, about 5 minutes. Remove the chorizo from the skillet and set aside. Drain excess fat, leaving about a tablespoon in the skillet for the eggs. In a bowl, whisk together the eggs, milk, salt, and pepper until well combined and airy. Heat the skillet with the leftover chorizo fat over medium heat. Add the egg mixture to the skillet. Let it sit, undisturbed, for a few moments, then gently stir with a spatula. Continue cooking, stirring occasionally, until the eggs are softly set. Add the cooked chorizo back to the skillet with the scrambled eggs. Stir gently to combine, allowing the flavors to meld for a minute or two. Transfer the scrambled eggs and chorizo to plates. Top with diced avocado and red onion. If desired, garnish with chopped cilantro, a sprinkle of cheese, or a dollop of sour cream. Notes These Mexican scrambled eggs with chorizo are a testament to the joy of simple ingredients creating extraordinary flavors. The creamy avocado and sharp red onion provide a fresh contrast to the rich eggs and chorizo. For an even more fulfilling meal, serve alongside warm tortillas or over a bed of seasoned rice. Remember, the key to perfect scrambled eggs is to cook them slowly on low heat, ensuring they remain tender and fluffy. Enjoy your creation! Source: Here's Your Dinner (From Santa’s Workshop (Dawn))

Refried Beans In The Slow Cooker Hello there, Slow Cookerers! I hope you are doing well today. My family has been on a Mexican food kick, and because of that my refrigerator is currently filled with teeny tiny plastic containers filled with various meats and vegetables ---- all spiced with Taco Seasoning. But. We happen to be out of refried beans --- so I'm going to make up a big batch today as a side dish and then eat up the rest of our leftovers. I can hear you now: why oh why Steph would I want to make refried beans in the slow cooker when I can buy a can for 79?? Answer: Because you can! And that gives you MAJOR bragging rights and also this way you can control what goes into them, keep the sodium super-low, etc. I care about you. I care about your health. and I also want to help you have major bragging rights. ;-) Refried Beans in the CrockPot Slow Cooker makes approx 6 cups 2 cups of dried pinto beans, sorted 1 1/2 yellow onions, peeled and cut in half 1 1/2 red onions, peeled and cut in half 10 whole garlic cloves 2 teaspoons cumin 1 teaspoon coriander The Directions. You will need to soak the beans overnight. Not only will this soften them better, but it will help release the gas. Rinse the beans well in a colander, and dump into the crockpot. Put them back in the crockpot with enough clean water to cover the beans with about an inch of water. Stir in the cumin and coriander. Peel and cut the onions in half, and put them in the crockpot. (you are letting the onion flavor permeate into the beans, that's all we're doing, here). Peel all of the garlic, but toss them in whole. Cover the crock and cook on low for 8-10 hours, or until the beans are tender. I cooked ours for exactly 9 hours. The were soft, and some of the beans had split. Fish out the onion and the garlic cloves. If you want to keep some of the garlic in for flavor, you may. It's your choice. If the beans are soft and you still have a bit of liquid left, carefully drain it, saving a little to help with the smooshing and for added flavor. Using a potato smasher, or hand mixer, mash the beans. Now you have two options: You can just start using the beans (the way I do, because I'm pretty darn lazy), or you can scoop hunks of smooshed beans out of the crock and fry them on the stove top with a bit of butter or olive oil (or lard, or bacon fat). Your choice. No salt was added, so you'll need to season to taste. The Verdict. Freeze any leftover beans you may have in tightly sealed plastic bags or freezer containers and use within six months. I like to thaw the baggies in warm water, then add a tiny bit of taco sauce and shredded cheese and microwave to warm up for an after-school snack for the kids. When I taught preschool, I had bought a 25-pound bag of pinto beans from a restaurant supply store for the kids to play with in sensory bins. Because of this I have a LOT of beans. This recipe calls for 2 cups, which is a standard size bag of beans, but if you have a super large slow cooker that will accommodate more than 2 cups, go for it! Sugar's note: make sure you don't run out of water. Enjoy!! Happy Slow Cooking!!! xoxo steph “If the person you are talking to doesn’t appear to be listening, be patient. It may simply be that she has a small piece of fluff in her ear.”— Winnie the Pooh ? Sugar