Rewinding a bit to go back and hit some recipes from last week I’m going back to Cinco de Mayo. A couple of the recipes I made didn’t quite hit the mark, but they were hits with 50% of the family and good enough to try again. What do you think of these Cinco de Mayo food recipes?
The first recipe is one that a friend posted on social media. It just screamed ‘try me, I’m delicious’! The Hubs was not a fan, and Daughter Number Three was only so-so on the Avocado Fries. Daughter Number Four liked them a bit more than they did, and I thought they were awesome! For the Cinco de Mayo meal I served them as a side or topping for our taco burritos, but I think they would also be great as an appetizer with a dip.
The next recipe is one that I have wanted to try for a long time and just hadn’t taken time to make. I am so thrilled that I did it. Cooking dried beans has been a part of my life forever, but had never cooked them in a slow cooker. I cooked them the day before I mashed and finished them up. They seemed a tad bit dry and a little bland. The Hubs said that they weren’t at all dry the day before, because he had eaten plenty.
That wraps up the fun new recipes I tried for Cinco de Mayo. I’ll definitely try them again.
Avocado Fries
Ingredients
- ¾ cup panko breadcrumbs
- Chili powder
- 1 egg
- 1 avocado
- Nonstick cooking spray
- Sea Salt
Instructions
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Preheat oven to 400 degrees. Spray baking sheet with nonstick cooking spray.
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In a bowl combine panko and chili powder.
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In a separate bowl whisk egg.
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Peel avocado and cut into thin strips, or wedges.
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Dip the avocado into the beaten egg then press into breadcrumb mixture.
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Lay out coated avocado wedges onto baking sheet, sprinkle with salt and spray with nontstick cooking spray.
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Bake for 10-12 minutes, turning once, until crisp.
Slow Cooker Refried Beans
Ingredients
- 1 pound pinto beans
- 8 cups water
- 2 teaspoons garlic powder
- ¼ teaspoon cumin
Instructions
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Rinse and sort the beans, discarding any broken or rotten beans or rocks.
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Place the beans in the slow cooker crock. Add spices and water. Cook on high for 8 hours. If it appears that too much water is evaporating, turn the heat down.
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When the beans are done, strain the juice from the beans and reserve.
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With a potato masher smash the beans, adding in reserved liquid. Add additional seasonings as desired.
Thank you for the recipe! We have avocado trees all around us, I can’t wait to try these.
Happy eating!