I’m pretty sure I could eat Mexican food every day. We have some of the best authentic Mexican restaurants in the town that I live in. Authentic Mexican food, not American Mexican food. There’s a huge difference. And when the weather starts to change and it gets cooler outside at night, I just feel like cooking in my crockpot. I love it. There’s just something about coming home from work and having the house smell amazing. And all the work is done when you get home. Bonus!
This is one of those “why didn’t I make these sooner” recipes. Both were delicious and made the perfect meal, along with some Mexican Rice. I found this recipe on Frugal Living NW. I love that site for couponing but who knew they would have recipes too.
Refried beans are so easy to make and so healthy. They are basically spices and beans. You can add meat to them if you want to make it more of a meal, but without is great too. I could eat them by the bowlful!
Of course I took the pictures before I loaded my plate with guacamole and sour cream.
You can’t have beans without tortillas. A friend of mine makes torillas all the time and they are so good. So my daughter and I thought we’d give it a try.
So darn easy! I’m hooked! And it’s the perfect job for a little helper in the kitchen.
Don’t they look good?
The best part? They freeze great (both the beans and the tortillas) so I can just take out a container of beans and some tortillas and leave for work. BY the time lunch rolls around the beans are thawed and I have a great, protein packed lunch.
We’re linking to the parties HERE.