Burrito Filling

1 can enchilada sauce (or a pkg with the fixings) ($.75)
1-2 cans black beans ($.50)
1-2 cans pinto beans ($.50)
1 can corn ($.50)
1 bottle salsa (16 oz) ($1)
1 small can chopped green chilies (optional) ($.33)
1 1/2 cups minute rice (I use pre-cooked rice) ($.25)
3 Tbsp lime juice ($.30)
Fresh cilantro, chopped ($.50)

Can also add:
3 frozen boneless, skinless chicken breasts - I can't tell much of a difference in taste, just cost

SERVES: about 18-20 (or 2-3 meals and lunch leftovers for my family)

INSTRUCTIONS: Put first 6 ingredients (and chicken, if desired) in crock pot. Cook on low 8-9 hours. Shred chicken with fork (if used). Add rice, lime juice and cilantro. Cook 10-15 minutes more. Place in flour tortillas and add cheese, sour cream, salsa, & guacamole, as desired.


TOTAL COST ~$6 or about $2-3 per meal (or up to $8-9 or about $3-5 per meal with chicken)

Black Bean Burritos

10 (10 inch) flour tortillas ($1)
2 tablespoons vegetable oil ($.15)
2 small onions, chopped ($.85)
1 red bell pepper, chopped ($.65)
1 teaspoon minced garlic ($.01)
3 (15 ounce) can black beans, rinsed and drained ($.50)
1 teaspoon minced jalapeno peppers ($.25)
8 ounces cream cheese ($1)
1 teaspoon salt ($.01)
1/2 cup chopped fresh cilantro ($.50)


Directions
Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.

Nutritional Information
Amount Per Serving Calories: 692 Total Fat: 35.8g Cholesterol: 47mg

Servings Per Recipe: 6-10

TOTAL COST: $6

Fiesta Pie

2 cans black beans (rinsed & drained) ($1.00)

1 cup corn ($.30)

1/2 can green chilies, diced ($.35)

2-3 Tbsp taco seasoning mix ($.25)

1/2 cup water

1/2 cup cheese ($1)

2 1/2 cups baking mix ($.50)

2 eggs ($.16)

2 cups milk ($.30)

1 1/2 cups salsa ($1)

Cook beans, corn, chilies, seasoning and water to boiling. Simmer about 10 more minutes (till liquid has evaporated). Divide into 2 greased pie pans.

Whisk baking mix, eggs and milk until well blended. Pour over beef mixture.

Bake at 400 degrees F until topping is browned and toothpick inserted between center & edge comes out clean, about 30 minutes.

Cut into wedges & serve with salsa.

12 slices (61 cents per serving) 270 calories, 15g protein, 30 g CHO, 9 g Fat, 6g Sat Fat, 39 mg Cholesterol

Total Cost $5.00 - made 3 pies (about $1.66 per night)

Mexican Black Beans

Mexican Black Beans

1 can black beans, rinsed and drained (or 1 1/2 c. black beans, fully cooked from dry beans) (.25) 1/2 c. frozen corn (.25)
1/4 c. diced red bell peppers (.05)
1/2 c. beef or chicken stock/broth (.05)
1 1/2 t. cumin (.01)
1/2 t. garlic powder (.01)
Salt, to taste
2 T. minced cilantro (.10)

1. Combine black beans, corn and red bell peppers in a skillet. Add stock/broth, cumin, garlic powder and salt to taste.

2. Bring liquid to a boil and simmer until thickened, about 5 minutes over medium heat. Remove from heat, adjust salt if needed and stir in cilantro.

*This is a first, so I'll see how it turns out and comment then. According to the recipe, it is good warm or cold.

Total Cost: $0.72 (maybe more with real red peppers, instead of dried)

Cafe Rio Rice

3 cups water
4 tsp chicken bouillon
4 tsp garlic - minced
1/2 bunch cilantro
1 can green chiles - or equivalent fresh
3/4 tsp salt
1 Tbsp butter
1/2 onion
3 cup rice

Blend cilantro, green chiles, and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.