Refried Beans with Mexican Rice, Salsa and Avocado
Some of this might look a little familiar. It's time to clean out the fridge around here, so last night we made a delicious dinner using up some leftovers. I had cooked pinto beans, so I simply added some onion, garlic, tomatoes, and spices and reheated them while smashing them up. This I served with the remainder of our Mexican rice, a fresh avocado, Salsa Lisa, and a tortilla to mop the plate. Very yummy and now we have a little more space in the fridge.
1 comment:
Now I'm very hungry. I hope my tofu is browned!
Post a Comment