refried pinto beans with chiles

i figured it safest to start easy and familiar, so this is the recipe i chose to kick off my "quest to clean food eating":

3 garlic cloves, minced
1 small onion, diced
2T grapeseed oil
4 cups cooked pinto beans
2 4oz cans chopped green chiles
1t chile powder
1t gound cumin
1/2t sea salt
2T lime juice
chopped fresh cliantro for garnish

in saute pan or dutch oven over medium heat, saute garlic and onion in oil until soft (about 3 minutes). add beans and remaining ingredients except cilantro and saute another 3-4 minutes. with the back of a wooden spoon, gently mash the beans to your desired consistency. i like my finished product to be fairly chunky so i mash only half the ingredients. remove from heat, top with cilantro and serve.

serves 6

i served this with broiled tilapia and guacamole.

give credit: clean food

meat & bean burritos

1 pound lean ground beef
1 onion, chopped
4 large garlic cloves, minced
3 tablespoons ground cumin
3 15-ounce cans black beans or pinto beans, rinsed, drained
1 14 1/2-ounce can beef broth
1 4-ounce can diced green chilies
4 green onions

Warm flour tortillas
Grated Monterey Jack cheese
Chopped fresh cilantro
Purchased salsa

Heat heavy large skillet over medium-high heat. Add beef and cook until brown, breaking up beef with fork, about 6 minutes. Add chopped onion and garlic and cook until onion is transparent, stirring frequently, about 5 minutes. Stir in cumin and cook 1 minute. Add beans, broth and chilies and cook until beans are creamy and thickened, crushing beans with back of spoon, about 15 minutes. Mix in green onions.

Transfer beans to baking dish. Serve with tortillas, cheese, cilantro and salsa, allowing diners to assemble their own burritos at the table.

give credit: epicurious

crock pot brisket tacos

4 lb chuck roast
16 oz jar salsa
1 can beef broth
1 can rotel
1 can green chiles
jalopenos
1 onion, chopped
1 pkg dry pinto beans

season the roast with salt, pepper, cayenne pepper, garlic powder and sear it on both sides in hot olive oil

place roast in the crockpot with everything on top. fill the crockpot with water just until it covers everything. cook all night on low and all day on medium.

place in corn tortilla and garnish with guac, sour cream, cheese

3 beans

depending on the size of the crowd do 1 or 2 cans of the following:

garbanzo beans
black beans
pinto beans w/ jalapeno

drain all beans and pour into pan

add 1 can rotel

heat on stovetop

DONE!