I haven’t cooked for a long time. It’s taken me a while to tie that apron back on since I stopped cooking a few years ago. They say that how one feels spills into the food you’re cooking, so cooking without joy made my meals feel a bit sad and tasteless. Just like the movie “Like water for chocolate.” Now, newly single again, I’m finally at back at the stove thanks to my friend’s amazing kitchen and home cooking enthusiasm.
My first dish after the divorce has been Spanish tortilla, which turned out to be the best I have ever cooked!
More recently, I was given the chance to try out instant refried beans from HERDEZ®.
I like to make meals-“from scratch”-but I work long hours as a teacher and when I get home, I´m exhausted. I´m sure you can relate to feeling this way at the end of a long day. Now with HERDEZ® refried beans 5 minutes I had the perfect beans to accompany my Mexican dish.
My dish was: Herdez™ Refried Bean Tostadas with Pico de Gallo
- 1 package Herdez™ Traditional Refried Beans
- 4-6 pre-made tostada shells
- 2 cups precooked shredded chicken, pork or beef (I used roasted chicken thighs).
- 2 cups shredded lettuce
- 4 Roma tomatoes seeded and diced
- 1 medium yellow onion, diced
- 2 jalapeno peppers, seeded and diced
- 1⁄2 bunch cilantro washed, stemmed and chopped
- 1 avocado, diced
- Juice of 2 lemons
- Salt to taste
- Crema and limes for garnish
- Prepare Herdez™ Traditional Refried Beans according to instructions.
- Pico de gallo: In a bowl, mix tomatoes, onion, cilantro and avocado. Add lemon juice and salt to taste. Marinate in fridge for 30 minutes before serving.
- Heat 3-4 tostada shells in microwave for 30 seconds or in preheated 350-degree oven for 5-6 minutes.
- Top with 3 ounces of Herdez™ Traditional Refried Beans. Top with a choice of meat, pico de gallo and shredded lettuce. Drizzle with crema and serve with lime wedge.
As my friend and I sat having dinner, we rejoiced at my new savory authentic dishes and new life at the stove! Single and cook’in´!