I’m not pregnant–so I’m sure that is not why I’m loving Mexican food right now but…wow…it is super yummy to me right now!  and given the right Mexican food–pretty healthy.  Here is one of my new lunch favs!  Refried bean burritoes.  i make my refried beans in the crockpot and save myself the time and the fat of refry-ing them.  Recipe is courtesy of http://www.allrecipes.com.


  • 1 onion, peeled and halved
  • 3 cups dry pinto beans, rinsed
  • 1/2 fresh jalapeno pepper, seeded and chopped
  • 2 tablespoons minced garlic
  • 5 teaspoons salt
  • 1 3/4 teaspoons fresh ground black pepper
  • 1/8 teaspoon ground cumin, optional
  • 9 cups water


  1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
  2. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
  3. ENJOY!