Just Like Cafe Rio Black Beans

1 can black beans, rinsed & drained

2 cloves garlic, minced

1 tsp. cumin

2 Tbs olive oil

1/3 c. tomato juice

1/2 tsp. salt

2 Tbs fresh chopped cilantro

Cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Price Guesstimate: $1 :)

Steph's Comments: I got this recipe out of my cousin Allie's cookbook (that she sells, by the way, here). It's a great, quick dinner... throw these beans on a tortilla with cheese and sour cream and salsa... yum. (I also love to broil my tortillas with cheese on top so they're crunchy and the cheese is metled!)

Easy Flatbread Tacos

1 cup (8 ounces) sour cream
2 teaspoons ranch salad dressing mix (or make your own - see below)
1 teaspoon lemon juice
1 pound ground beef (can substitue with kidney beans or refried beans)
1 can (15 ounces) red kidney beans, rinsed and drained
1 can (14-1/2 ounces) petite diced tomatoes
1/8 cup taco seasoning (this is 1/2 of an envelope)
1 recipe of flatbread

Ranch Salad Dressing Mix:

1/2 teaspoon dried chives (I didn't have these, so I left them out, and it was FINE!)

1/2 teaspoon dried parsley

1/2 teaspoon dried dill weed

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/8 teaspoon salt

1/8 teaspoon ground black pepper

Optional toppings: sliced ripe olives, shredded lettuce, diced green onion and shredded cheese

In a small bowl, combine the sour cream, dressing mix and lemon juice; chill until serving.(at least 30 minutes). In a large skillet, cook beef over medium heat until no longer pink; drain. Add the beans, tomatoes, and taco seasoning; heat through. To serve, spread each flatbread with 2 tablespoons ranch sour cream then top each with meat mixture. Sprinkle with toppings if desired. Yield: 8 servings

Price Guessimate: $7 ish

Steph's Comments: This is really fun new way to do tacos that I found here (the same place I found the flatbread recipe). Oh, and I found the recipe for the ranch dressing mix here - I just left out the stuff for the dressing and only added the spices.

"Fancy" Quesadillas

1 chicken breast (optional - you can just add another can of beans)
1 can of black beans
1 can of corn
1 tsp. chili powder
1 tsp. salt (or 3/4)
1/2 tsp. onion powder
1/2 tsp. cumin
grated cheese
6 burrito-size tortillas

Cook chicken, cube or shred. In a bowl, mix chicken, beans, corn, and spices. Lay a tortilla down and sprinkle some cheese, spread about 3/4 c. of the chicken mixture, then put some more cheese on top, and put another tortilla on top. Do this 2 more times, giving you a total of 3 "fancy" quesadillas. Grill on a bbq, or if you can't, then you can do it on a frying pan (although it's MUCH better grilled). Just make sure to use a huge spatula, or two smaller ones, so you don't lose your filling. (Having the cheese on top and bottom helps with that too because the tortillas stick to everything.) Serve with salsa, ranch, sour cream, diced tomatoes, lettuce, or whatever you want. It's also good plain! And, you could leave out the chicken if you want and just add another can of beans. My husband suggested that this is would be good with spanish rice in it, and I 100% agree. I'll try that next time.

Price Guesstimate: $6-7

Steph's Comments: I got this recipe from a compilation of a few recipes: I used my sister-in-law, Lori's, spice mixture (for fajitas), and I combined two recipes I saw on these two links: http://www.swbeans.com/recipes.cfm?id=65 and http://dinnersonme.blogspot.com/2007/04/week-8-recipes.html. I have to say, this was EVEN BETTER than I thought it would be (and I was pretty excited about it!) I had read to put oil on the tortillas before grilling, but I didn't, and I didn't have ANY problems. This was also VERY filling. I'm a big eater, and I couldn't finish a whole one - and neither could my husband! So, 3 big ones was plenty for our family (my kids split one). Oh this was good! Give it a whirl. 

Falafel

2 16 oz cans garbanzo beans, rinsed and drained
1 small onion, minced
2 Tbsp fresh cilantro, chopped (I don't like cilantro, so I left this out)
2 tsp dried parsley
2 tsp ground cumin
1/4 tsp ground turmeric
1/2 tsp baking powder
1 cup bread crumbs
1 egg
1 tsp salt
1/4 tsp pepper
olive oil for frying

Pita Bread
Cucumbers/Tomatoes/Sprouts - whatever you like
Ranch/Cucumber Dressing

Drain and rinse garbanzo beans, then mash in a large bowl. Stir in the onion, garlic, cilantro, parsely, cumin, turmeric, baking powder, bread crumbs, egg, salt and pepper. (Use your hands if necessary!) Shape the mixture into small patties. Heat a few tablespoons olive oil in a skillet and fry the patties until they are a deep golden brown on each side. (This should only take 1-2 minutes on each side.) Put patties into a pita along with veggies and dressing (if you want it).

Price Guesstimate: $8-9-ish

Steph's Comments: If you don't know what falafel is, it's a vegetarian delight - they're kind of like little veggie meatballs, but that's not a great description. Anyway, trust me that it's yummy! :) This dish is a little more than I usually do, but it's way cheaper than getting it at a restaurant, and it is SO GOOD!!! The only ingredient I didn't have on-hand was the turmeric, and I just got that in the spice aisle for a few dollars - it will be nice to have because I will want to make this again! I love falafel - I first tried it at a restaurant a few months ago with some friends, but I assumed it was tricky to make, so I never tried. It's SO EASY! I absolutely loved making this, and my two-year old GOBBLED his up. (My four year old is wired to not like anything labled "dinner" so she didn't, but... ) :) And, my husband who doesn't like "vegetarian" food even liked it (although I think he'd still prefer ribs!). If you're looking for something fun and new, TRY THIS. You'll love it. Oh, I forgot to say I got this recipe from Amy, my cousin - THANK YOU!

Mexican Pasta

Opps... I posted this yesterday without writing anything and didn't notice until today! Sorry! :)

6-7 oz. seashell pasta
2 T. olive oil (or less)
1 1/2 - 2 onions, chopped
1 Green Bell Pepper, chopped
1 can corn, drained
1 can of black beans, drained
1 can peeled, diced tomatoes, drained
1/4 - 3/4 c salsa
1 1/2 T. taco seasoning
Salt & Pepper to taste

Shredded cheese (optional)

Cook pasta. While pasta is cooking, cook onions & peppers in olive oil. Stir in corn, black beans, tomatoes, salsa, taco seasoning, and salt & pepper. Heat thoroughly. Drain pasta and pour pasta and veggie mixture together in a 9x13 pan. Top with shredded cheese if desired. Put under broiler for 1-2 minutes until cheese is melted. Yields: 6-ish servings.

Price Guessimate: $5-ish

Steph's Comments: My sister-in-law, Lori, gave me this recipe, and it is YUMMY. I added the cheese on top because I love and adore cheese on everything, but you don't really need it. My two-year old even liked this! I will definitely be putting this in my "frequently used" recipe collection.

Tortilla Cigars

1 pkg favorite tortillas
1 can refried beans (or even better, homemade refried beans!)
Salsa
Cheddar cheese, grated

On each tortilla, spread approximately 1 TB salsa, 2 TB beans and 1-2 TB cheese in largecircle. Leave about an inch border all the way around to prevent mess. Roll the tortillas cigar-style and lay on a baking sheet with the seam side down. Bake for about 8 minutes at 400. (Just looking for the cheese to melt and a tiny bit of browning to occur on tortilla’s underside because it provides a nice crunch!)

Price Guesstimate: $4-5-ish

Steph's Comments: I got this recipe from my dear friend Kristi. I made them last night for dinner, and I loved them! They were super easy, and cooking them in the oven was a fun twist on just regular burritos. Kristi suggested that these cigars can be eaten for dinner or they also transport easily, so they make a great picnic lunch, after-school snack or game-side nutrition. They're a really fun thing to make, and they're very kid-friendly! Also, Kristi recommends Papa Tortilla’s Whole Wheat Wraps! She finds them at Walmart, 2 pkgs for $3! I used Smith's brand b/c that's what I had, but the Whole Wheat would have been a healthier option! Thanks for the great idea Kristi!!!

Chicken Tacos

2 lb. chicken
1 can salsa
2 cans black beans
1 can corn
Tortillas

Optional Toppings:
Cheese
Sour Cream/Ranch
Lettuce

Put frozen chicken right in crock pot. Cook on high 6-8 hours. When you have about an hour left, shred the chicken (using 2 forks) and add the rest of the stuff - let warm for about another hour. Serve on tortillas with optional toppings. Yields: 10-12 big tacos?

Price Guesstimate: $10 (not including toppings)

Steph's Comments: I absolutely love these tacos - they are super easy and so delicious. They're also filling enough that you don't need to have much else with it, which is nice. A fun side note on cooking the tortillas that I learned from my brother-in-law Lynden (who is a super good cook!) is to put the tortillas on a pizza stone with shredded cheese on top and cook them for a few minutes in the oven on really high (like 450) - this makes the tortillas crispy and melts the cheese - it makes the tacos taste way more fancy, and it doesn't take very long! Yum! This is also a recipe that freezes VERY well - we usually only have one big taco each (they are way filling) and then freeze the rest for another couple meals later.

Pantry Bean Soup

2 cans (14 oz. each) chicken broth
1 c water 16 oz. favorite frozen vegetable mix (I used stir fry veggies)
1 can (14.5 oz.) diced tomatoes
1/3 - 2/3 c elbow macaroni
1 can (15 oz.) black beans, drained
1 can (15 oz.) white or kidney beans, drained
1 tsp. Italian seasoning
1/2 tsp. garlic powder
1/2 tsp. pepper
1/4 c. Parmesan Cheese

In a pot over medium high heat, add chicken broth, water, vegetables and canned tomatoes. Cover and bring to a boil. Add pasta, beans, Italian seasoning, garlic powder, and pepper and continue to boil for 10 minutes, stirring frequently, until pasta is tender. Add Parmesan cheese and simmer a few minutes before serving. (I also put a little more Parmesan cheese on top of each serving once it was on the bowl b/c I love it!) Yields: 8-10 servings

Price Guesstimate: $6-8 (I replaced water for the chicken broth so it was probably $6, but with the chicken broth it's probably $8 or so)

Steph's Comments: I got this recipe from my Aunt Kim, and she got it from The Essential Food Storage Cookbook by Tami Girsberger and Carol Peterson. Honestly, I think the name sounds like it's going to be a bland "I'm eating this because I should" recipe, but it's NOT AT ALL. It's very similar to minestrone - which I LOVE. I really, really loved this. It's filling, cheap, and so good. I made it with some yummy homemade biscuits - I'll put the recipe for those on tomorrow! :) I'll definitely be making this again - even my kids ate it!

Taco Soup

1 lb. ground beef
2 cans Kidney Beans
1 can Black Beans
1 can Corn
1 can Diced Tomatoes
1 pkg. Taco Seasoning
Water if needed

Optional Toppings:
Cheese
Sour Cream
Tortilla Chips
Avacados/Guacamole

Brown ground beef. Drain grease. Add the rest. Stir, simmer, enjoy! Yields: approx 6 servings.

Price Guesstimate: $6-ish (not counting the toppings)

Steph's Comments: I love this soup because you can just add whatever you happen to have in your pantry - I mix up the bean combos all the time. Oh, and I was just thinking that it would be yummy to cut up some other veggies - onions, green peppers, etc. But I don't usually do that. Also, you could leave the beef out if you want and just add more beans - that would actually be really yummy!

White Chicken Chili

Saute until chicken is fully cooked in saucepan:
1 lb. chicken breast, bite size chunks (or use shredded rotisserie chicken to save time)
1 Tbsp oil
½ medium onion, minced
1 ½ tsp. garlic powder or 2 cloves minced

Add:
2-3 cans great northern white beans, drained
1 tsp. oregano
1 14 oz. can of chicken broth (I ended up adding more than this - probably even double)
1 tsp. salt
1 4 oz. can diced green chilies mild
½ tsp. black pepper
1 tsp cumin
¼ tsp. cayenne pepper (opt.)

Bring to a boil, reduce heat and let simmer 30-45 min.

Remove from heat IF DESIRED add any or all of the following toppings:
½ c. whipping cream
1 c. sour cream
Shredded Cheese (Cheddar works, but Jack or Pepper Jack is VERY GOOD!)

Yields: approx. 4-6 servings

Price Guesstimate: For soup only (not including toppings) you'll probably spend approx. $6-7 (depending on how much the chicken is)

Steph's Comments: I got this recipe from my husband's cousin, Allie, and it's almost exactly like one my Mom makes that I LOOVE - I was so glad she sent it to me. In fact, when I got her email, I made it THAT NIGHT for dinner - yum, yum. I usually double it because it's wonderful for leftovers. This has got to be one of my very favorite soups!

Super Bean Burritos

1 cup brown or white rice (or 2 cups already cooked rice)
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, finely minced
1 jalapeno, seeds and membrane removed, finely diced (can substitute 1 can of green chiles)
1 teaspoon cumin
Salt and pepper to taste
3 tablespoons tomato paste
2 cans (15 oz. each) pinto beans, drained and rinsed (or black beans)
1 1/2 cups water
1 (10 oz) package frozen corn or 1 can whole kernel corn, drained

6 green onions, white and green parts finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
16 burrito-sized (10-inch) flour tortillas
2 cups shredded Monterrey Jack cheese (or whatever kind of cheese you have)


Cook rice; set aside. Meanwhile, heat oil in large saucepan over medium heat. Add onion, garlic, jalapeno (chilis) and cumin; season with salt and pepper. Cook, stirring occasionally, until onions are softened and golden, being careful not to let the garlic burn. Add tomato paste and cook, stirring for 1 minute. Add one can of beans and mash gently in the pan (a potato masher or fork works great here). Add the second can of beans and the water and stir to combine. Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until thickened, 10-12 minutes, being careful not to let the mixture stick to the bottom of the pot. Add corn; cook to heat through, 2-3 minutes. Stir in onion and garlic powders. Remove from heat; stir in green onions and cooked rice. Heat tortillas in microwave for about 30-45 seconds or until all are warmed through. Fill each tortilla with about 2/3 cup bean and rice mixture and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos. Serve warm immediately, with salsa and sour cream if desired. Yield: 16 burritos

Price Guesstimate: $10-12 (for 16 burritos, so about .75/burrito)

Steph's Comments: I got this recipe on realmomkitchen.com. These burritos are YUMMY and they have no meat. It's also a great recipe because you can leave things out or add things if you feel like it. It's a very versatile recipe. These are filling and make great leftovers!

Bean Bolognese

1 14-ounce can of beans, rinsed, divided (White beans are really good in this)
2 Tbs. extra-virgin olive oil
1 small onion, chopped
1 green or red pepper, chopped (opt.)
1/2 cup chopped carrot
1/4 cup chopped celery (opt.)
1/2 teaspoon salt
2-4 cloves garlic, chopped
1 bay leaf
1/2 c. chicken broth
1 14-oz. can diced tomatoes
1/2 tsp. dried parsley
1/4-1/2 tsp. oregano
1/4-1/2 tsp. basil
8 ounces pasta (fettucini, spaghetti, etc.)
Parmesan cheese to top

Chop veggies. Mash 1/2 cup beans in a small bowl with a fork. Heat oil in a medium saucepan over medium heat. Add onion, pepper, carrot, celery, garlic and salt; saute until softened, about 10 minutes. Add bay leaf. Add chicken broth; increase heat to high and boil until most of the liquid evaporates, about 3 to 4 minutes. Add tomatoes and their juices, parsley, oregano, basil, and the mashed beans. Bring to a lively simmer and cook, stirring occasionally, until thickened, about 6 minutes. Add the remaining whole beans; cook, stirring occasionally, until heated through, about 1 to 2 minutes more. Meanwhile, cook pasta in the boiling water until just tender. Drain. Discard the bay leaf and top the pasta with the sauce; sprinkle with Parmesan. Yields: about 4 servings.

Price Guesstimate: $6-ish.

Steph's Comments: I got the idea for this dish off of the Eating Well web site (http://www.eatingwell.com/), but I added my own touch to it (I like LOTS more flavor than they were suggesting!). I was so pleased with how it turned it out. I'm a total bean girl and a total tomato girl, so this was my kind of dish. It was really yummy over the noodles, but while I was eating it I thought it would also be really yummy over some hard bread, with cheese on top, broiled. Yum, yum. In fact, I might make that for myself for lunch tomorrow with the leftovers. I will definitely be making this one again. And it's nice and cheap because the beans replace the meat, but you still get protein and fiber! Sidenote, though, it's not very kid friendly because it has LOTS of chunky veggies. Next time, just to save my ears from all the whining, and so I don't waste an ounce of the sauce's yumminess, I might just give my kids canned spaghetti sauce over their noodles and then make them eat some veggies on the side. :)

Crockpot Refried Beans

2 lb. dry pinto beans
1 yellow onion
celery (optional)
2 t salt
2 t. beef bouillon (opt.)
1 Tb chili powder
2 t cumen
1 t oregano

Place beans in a saucepan and cover with water. Bring to a boil. Let sit for 2 minutes. Drain. Put fresh water into the crockpot until it's 2/3 - 3/4 full. Add beans making sure they are fully covered by the water. Score the onion and place in the crockpot. Add celery if desired. Add salt. Cook all day on High (about 8 hrs). 30 minutes before you're ready to eat spoon out as much water as you can. Use a potato masher to mash up the beans. Add chili powder, cumen and oregano. Taste and adjust if necessary.

Price Guesstimate: $3 (this is a total guess b/c of the spices used, but dried beans are incredibly cheap!)

Steph's Comments: My sister Rachel sent me this recipe, and I was so glad because I LOVE THIS RECIPE! My mom made it all the time growing up, and it was always one of my favorite meals. One thing, though, I always end up adding WAY more salt and spices at the end when I'm mashing - I like my beans really full of flavor, so just be ready to add a ton more than you might think. This a GREAT way to use CHEAP dried beans.

Bean Tortilla Bake

1 lb. ground beef
1 can red kidney beans
1 can black beans
6-8 white flour tortillas
1 bottle Spicy Ranch
Cheddar Cheese

Optional toppings:
Sour Cream
Salsa
More Spicy Ranch
Lettuce

Brown the beef. Drain beans and add to beef. Add Spicy Ranch (to taste - just not too soupy). In the bottom of a 9x13 pan, rip up flour tortillas until bottom is covered. Pour beef/bean mixture over the tortillas. Rip tortillas up and place on top until beef/bean mixture ix completely covered. Add grated cheese on top. Bake in oven at 350 for about 15 minutes or until top tortillas are barely crisp.

Steph's Comments: This is a recipe my sister Rachel made up! The Spicy Ranch gives it a very fun flavor. I think you could probably substitute more beans for the meat if you wanted, but I haven't tried it with this recipe. Thanks for the fun one Rach!

Oven Baked Chimichangas

1 1/2 c. chopped, cooked chicken/beef
1 can black beans
1 c. cooked rice
1 c. shredded cheese
2/3 c. salsa
1 c. green enchilada or taco sauce
2 green onions, chopped
1 tsp. cumin
1/2 tsp. oregano
2 TB melted butter
10 flour tortillas

Mix all except butter and tortillas. Place about 1/2 cup mixture in each tortilla. Roll up, seam side down and place on greased baking sheet. Brush with butter. Bake at 400 for 25-30 minutes or until golden brown.

Steph's Comments: I got this recipe from my Aunt Adrienne. I luuuurve it because you can mix it up with just about anything you have in your kitchen. It's great with leftover roast; it's great with more rice, more beans, etc. etc. Also, just a low-fat sidenote, I made some of mine with the butter on top, and some without, and I couldn't tell a difference, so next time I make it I won't be using the butter at all.

Becky's Black Bean Soup

1/2 lb. bulk Italian Sausage (I use the low-fat Jimmy Dean)

2 cans Black Beans

1 can (14 1/2 oz.) beef broth (it works to just do water for this too)

1 can (16 oz.) tomato sauce

1 c. sliced carrots

1/2 c. chopped onion

2 bay leaves

Sour cream (opt.)

Cheese (opt.)

In 4 qt. saucepan cook sausage until brown - drain if needed. Stir in remaining ingredients. Bring to a boil, reduce heat and simmer, covered for 20 minutes. Remove bay leaves. Use a potato masher to mash carrots and beans slightly. Soup will thicken while mashing beans. Serve with a dollop of sour cream and shredded cheese if desired.

Steph's Comments: This soup is soooo yummy with or without the sour cream and cheese (although, I'm a sour cream girl, so I love it with!). It's also quite cheap considering the only meat is 1/2 lb. of sausage, so if you buy the Jimmy Dean stuff (usually $3/lb.) you're only spending $1.50 on the whole soup meat-wise. Not too shabby. I got this recipe from my mom - in fact, I get so many from my mom that this should probably be her blog! :)

South of the Border

1 lb. ground beef (or 2 can of kidney beans)

16 oz. tomato sauce

1 envelope Taco Seasoning

2 c. grated cheese

2 1/2 c. crushed tortilla chips

1 15 oz. refried beans

Sour Cream

Brown meat, drain fat. (If using meat - it's very yummy and a lot cheaper with just the beans!) Mix together tomato sauce and taco seasoning. Mix half the sauce with the meat (or kidney beans). Mix the other half with the refried beans. Grease a 9 x 13 baking dish and line with crushed chips (reserve just a few for the top). Spoon in meat (or kidney beans) mixture. Pour refried bean mixture on top. Bake 375 for 20 minutes. Cover with cheese and reserved chips. Bake for 5 more minutes or until cheese is melted. Serve hot with sour cream. (You can also cook this in the microwave for 5-7 minutes.)

Steph's Comments: I got this recipe from my mom. Even though it's super simple, it really does have a yummy flavor - especially if you love refried beans as much as I do! Oh, and it's still good without sour cream if you don't want to spend the money on it.

Aunt Susan's Casserole

1-2 c. dry rice

1-2 cans of Chili

Cheddar cheese

Optional toppings:

Sour Cream/Ranch

Salsa

Cook rice. Put in the bottom of a 9x13 pan. Spread chili on top rice. Top with cheese. Warm either in oven at 350 for 20 minutes OR in the microwave for 5-7 minutes. If you want, top with sour cream/ranch and salsa after it's been warmed.

Steph's Comments: When I was growing up my parents used to "swap kids" with my Uncle Chris and my Aunt Susan. So about once a year we would go stay at their house for a few days. I loved it. (And so did my parents!) Anyway, this was something my Aunt Susan would cook often, and we loved it. We ended up telling my mom about it, who started making it, and we all just called it "Aunt Susan's Casserole." I make this for my family now, and even my picky kids eat it!

Super Easy Open Face Tacos

1 lb. ground beef (or 2 cans of Kidney Beans)

1/2 chopped onion

1/2 chopped green pepper (opt.)

1 (15oz.) can of diced tomatoes

1(15 oz.) can of tomato sauce

Seasoning of Choice- Season to Taste (Tabasco Sauce, Chili Powder, or Taco Seasoning)

Tortilla Chips

Toppings: (all are optional)
Cheese
Sour Cream
Ranch
Salsa
Diced tomatoes
Lettuce

Brown the ground beef and saute with onion and green pepper. Add the rest of the ingredients, simmer for 30 min. Pour over tortilla chips and top with lettuce, cheese, tomatoes, sour cream, salsa, or whatever else sounds good to you or that you happen to have around.

Steph's Comments: This recipe's great because you play around with what you have around the house. And, if ground beef is too expensive (like it is now!) then you can easily substitute with 2 cans of kidney beans.

Cuban Black Beans and Rice

1/2 chopped red pepper (I never add this though b/c they're usually too expensive!)
1/2 chopped green pepper
1/2 chopped onion
2 cloves minced garlic
1 T. oil
1 can black beans
2 bay leaves
1 tsp. sugar
1 tsp. vinegar
1 tsp. salt
water
cooked rice


In a medium pot, saute peppers, onions, and garlic in oil. Stir in remaining ingredients adding enough water to make it a little-less-than soupy consistency. Simmer 15-20 minutes. Remove bay leaves and serve over rice.

Steph's Comments: I got this recipe out of a recipe book from my church, and I have loved it ever since. This recipe has a GREAT flavor. This is one of our staples dinners. If you have chicken, it's yummy with some grilled chicken in it (but only add the grilled chicken after everything's simmered). For our small family I usually double or even triple this recipe - but we eat a lot, and my husband takes the leftovers to work. I also like it sometimes with some sour cream or cheese mixed in, but you don't need it. Also, for picky eaters (like my four year old!) you can open a separate can of beans and just add the flavoring but not the gross onions and peppers.