Instant Pot Mexican Smashed Pinto Beans

This was the best recipe for pinto beans I have tried.  Super easy and could be ate alone, in taco, enchiladas, haystacks, taco salad.  Original recipe from Pudge Factor.

Print Recipe
Instant Pot Mexican Smashed Pinto Beans
I am sorry no picture at this time.
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 15 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 15 minutes
Servings
servings
Ingredients
Instructions
  1. Place all ingredients in instant pot. Cover and select bean/chili. This sets for 30 minutes. Cook on normal pressure. Once depressurized remove lid. Stir well. I used a masher to mash the beans to the consistency we like.

Lettuce Tacos with Sesame Cumin Beef

Print Recipe
Lettuce Tacos with Sesame Cumin Beef
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a large bowl, combine @ Tbsp soy sauce, 2 Tbsp canola oil, the mirin, cumin, pepper, granulated garlic, and onion. Add the steak, turn to coat. Let marinate 15 minutes.
  2. Heat the grill to medium-high. Cook steak turning once, 8-10 minutes for medium rare. Transfer to a plate and let rest while you cook the vegetables.
  3. In a large skillet, heat the remaining 1 Tbsp oil over medium-high to high. Add the bell pepper, onion, chilies, and garlic. Cook, stirring often, until the vegetables are crisp-tender, about 6 minutes. Stir in the remaining 3 Tbsp soy sauce. Remove from the heat and stir in the cilantro.
  4. Thinly slice the steak against the grain. Drizzle with the sesame oil and sprinkle with sesame seeds. Pile the sliced steak and vegetables in the lettuce leaves. Enjoy!
Recipe Notes

Recipe adapted from Rachael Ray

Huevos Rancheros

Print Recipe
Huevos Rancheros
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Heat oven to 200F. In a a skillet heat oil over medium heat. Stir in onion, cook 3 minutes. Add garlic, chili powder, cumin, and 1/4 tsp. of the salt, cook another 2 minutes. Stir in beans and broth, bring to a simmer and cook 3 minutes. Smash half the beans with the back of a fork and stir. Place tortillas on a baking sheet and spread 2 Tbsp. of the beans on each tortilla. Place in the oven.
  2. Wipe out skillet, then add 1 Tbsp of the butter. Fry 4 of the eggs 2 minutes, until cooked. Transfer to tortillas in oven. Add remaining 1 Tbsp butter and repeat with remaining 4 eggs.
  3. Remove tortillas from oven, season with remaining 1/4 tsp salt and top each with 1 Tbsp Monterey Jack. Garnish with avocado, salsa, and cilantro, if using. Enjoy!
Recipe Notes

Recipe adapted from Family Circle

Grilled Chicken with Cobb Salad

Print Recipe
Grilled Chicken with Cobb Salad
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Pound the chicken between two sheets of plastic wrap with a mallet until 1/4 to 1/2 inch thick. Transfer to a large bowl and add the onion, 3/4 cup buttermilk, garlic, 1/2 tsp salt and pepper. Refrigerate for at least 30 minutes and up to 4 hours.
  2. Meanwhile cook the bacon in a medium skillet over medium heat, turning, until crisp about 8 minutes. Remove to a paper towel lined plate to drain. Reserve the drippings for the dressing. Chop the bacon.
  3. Fill a small with ice water. Bring a medium saucepan of water to a boil. Add the eggs and cook 4 minutes, then transfer 1 egg to the ice water, continue cooking the remaining eggs for an additional 6 minutes, then drain and cool.
  4. Make the dressing. Remove the 4 minute egg from the ice water and carefully peel and transfer to a blender. Add the oil, bacon drippings, 1/4 cup buttermilk, vinegar, mustard, 1/4 tsp salt and pepper. Blend until smooth and slightly thick. Refrigerate at least 15 minutes.
  5. Preheat the grill to medium-high. Lightly brush the grill with oil. Drain the chicken, and onion, discard the garlic. Pat the chicken dry, lightly season with salt and pepper. Grill the chicken turning once until cooked through, about 8 minutes. Grill the onion turning occasionally until lightly charred about 10 minutes. Roughly chop.
  6. Peel and chop the eggs. Toss the romaine, grilled onion, tomato, avocado, blue cheese, and 1/4 cup of the dressing in a large bowl. Divide the chicken among plated and top with the salad, bacon, and eggs. Drizzle with the remaining dressing. Enjoy!
Recipe Notes

Recipe adapted from Food Network

Chickpea and Potato Curry

Print Recipe
Chickpea and Potato Curry
This is a vegan dish which is good served with fry bread or flatbread, and a salad.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Drain chickpeas. In a medium pot, add 6 cups of water to the soaked chickpeas and bring to a boil. Turn the heat down to low, cover, and cook gently for 1 to 3 hours, or until the chickpeas are very tender. Drain, reserving the cooking liquid.
  2. Put the drained chickpeas in a bowl. Add the cilantro, green onions, parsley, thyme, chili, and 1 tsp. of the salt. Mix gently and set aside.
  3. In a large wide pot or deep frying pan, heat the oil over medium-high heat. When hot add the onion and stir and fry for about 4 minutes, or until the onion pieces turn brown at the edges. Put un the garlic; stir and fry for another minute. Now add the curry powder and stir once or twice. Quickly add the potatoes, the chickpeas, their reserved liquid, the remaining salt, and enough water to barely cover the potatoes and chickpeas. Bring to a boil. Turn the heat to low, cover, and simmer gently for 30 minutes. Stir in the garam masala and cook another 5 minutes. Serve hot. Enjoy!
Recipe Notes

Recipe adapted from World Vegetarian