Cinco de Mayo Rewind

12 May
Cinco de Mayo Rewind

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

  • ¾ cup panko breadcrumbs
  • Chili powder
  • 1 egg
  • 1 avocado
  • Nonstick cooking spray
  • Sea Salt
  1. Preheat oven to 400 degrees. Spray baking sheet with nonstick cooking spray. 

  2. In a bowl combine panko and chili powder.

  3. In a separate bowl whisk egg. 

  4. Peel avocado and cut into thin strips, or wedges.

  5. Dip the avocado into the beaten egg then press into breadcrumb mixture. 

  6. Lay out coated avocado wedges onto baking sheet, sprinkle with salt and spray with nontstick cooking spray.

  7.  Bake for 10-12 minutes, turning once, until crisp.


Slow Cooker Refried Beans

  • 1 pound pinto beans
  • 8 cups water
  • 2 teaspoons garlic powder
  • ¼ teaspoon cumin
  1. Rinse and sort the beans, discarding any broken or rotten beans or rocks. 

  2. 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. 

  3. When the beans are done, strain the juice from the beans and reserve. 

  4. With a potato masher smash the beans, adding in reserved liquid. Add additional seasonings as desired.


Posted by on May 12, 2014 in Recipe


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2 responses to “Cinco de Mayo Rewind

  1. Mzunga

    June 16, 2014 at 1:55 am

    Thank you for the recipe! We have avocado trees all around us, I can’t wait to try these.


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