Entomatadas with Refried Beans
Welcome to my BONUS Secret Recipe Club post for November! When I saw that there were two orphans from last week, I jumped as quickly as possible. I wound up being greatly rewarded as I got Leslie’s La Cocina de Leslie’s blog, which I had once before, one that I had marked around a dozen recipes to try. So rather than narrow it down to one pick, I went with a full meal – including a prep recipe. For the main course we enjoyed her Entomatadas (Tomato Enchiladas) while her pinto refried beans were the perfect companion – especially after using her precooking technique to make sure they were ready to go. I did have to swap out the cheese in her tomato enchiladas as my local grocery store did not have queso fresco – reminding me why I drive to the county every weekend to go to Wegmans! Thankfully Google let me know that I could use plain feta so Google to the rescue!!!!
La Cocina de Leslie’s blog has so many delicious treats that settling with just three recipes still had me wanting more. So with that two of her other recipes, 3 Bean Chili and Austin Black Beans, were converted to freezer meals and are currently in my freezer waiting to be enjoyed once baby arrives! I might have gone a bit overboard but everything looked so amazing – I just couldn’t decide!
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