May 5: Cinco de Mayo!

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Crock Pot Refried Beans on homemade Whole Wheat Tortillas

Fresh Salsa

Blue Cheese & Bacon Guacamole

Sneaky Chocolate Mousse with Strawberries

I'm so very incredibly stuffed. Still. It was soooo good! We have some leftovers, so I'll continue to enjoy this yumminess the next few days! I don't know about you, but one of my favorite, easy lunches during the week is refried beans on a whole wheat tortilla, topped with grated cheese, tomatoes or peppers, some sour cream, and hot sauce. Perfect. On that note, here's the recipe I use for the refried beans. Now you can have some for lunch, too!! :) 

Crock Pot Refried Beans

{adapted from this recipe}

4 cups rinsed pinto beans {Aldi's sells 2lb bags for cheap!}

2 medium yellow onions, peeled and quartered

6-8 cloves garlic, peeled and smashed

1 tablespoon kosher salt

1 tablespoon cumin

1 tablespoon chili powder

1 teaspoon black pepper

1/4 teaspoon red pepper flakes

12 cups of water

Place all ingredients in a large crock pot and cook on high for 7 hours. Scoop beans and onion/garlic pieces out into a heat-safe container, reserving some liquid to achieve the desired consistency. Mash with a potato masher. Beans will continue to thicken as they cool.

As always, my recipes yield a large quantity. Make it for dinner and then you have some easy lunches for the week, or use the leftovers to make this yummy taco dip:

Taco Dip

16 oz homemade refried beans {above}

8 oz. sour cream

8 oz. mayonaise

taco seasoning to taste

8 oz. shredded cheddar cheese

1 bunch green onions, sliced

1 pint grape tomatoes, sliced

1 can black olives, sliced

Spread the refried beans in a single layer on the bottom of a 9x13in pan. Combine the sour cream, mayonaise and taco seasoning and spread in a single layer on top of the beans. Top with the cheddar cheese. Sprinkle the green onions, tomatoes, and black olives on the top. Serve with tortilla chips.

Enjoy!