As much as I love shredded pork tacos, chicken quesadillas, vegetable fajitas, and loaded nachos, in reality one of my favorite Mexican dishes comes on the side. In my opinion, refried beans are so delicious in fact that I enjoy them more than I even do my entree sometimes. On Sunday night when I made Cheesy Mexican Casserole, I knew the meal was going to be a little heavier than usual. Because of this, I wanted to make sure my side dishes were unprocessed and full of nutrients. Knowing beans are a must have every time I eat Mexican cuisine, I decided to ditch the can opener this time in place of the real deal. Let me tell you, it couldn’t have been simpler! Only 3 ingredients, and no added fat, made these beans a real winner! This is perfect as a side dish, the main protein of a meal, or even a yummy dip.
Slow Cooker Pinto and Black Beans
1 30 oz. can Pinto Beans
1 14.5 oz can Black Beans
1 tablespoon Taco Seasoning (Feel free to choose low sodium if you wish!)
Add pinto beans to slow cooker.
Include black beans and…
When timer goes off, stir leave on warm setting for 30-60 minutes.