Bacon Guacamole Grilled Cheese Sandwich

It should come as no surprise to those of you who read my blog that, given my family's obscene love for cheese, we also love grilled cheese sandwiches. Because of this, I am always on the lookout for fancy, delicious-sounding grilled cheese. Our love of cheese is probably only rivaled by our love of bacon. Seriously, this family of mine can go through some bacon! So, a grilled cheese with bacon?! Awesome! Add in some creamy guacamole, and it sounds freakin' amazing! I used to not like guacamole or avocados. My parents LOVED them, and I never saw the appeal of the weird, squishy food. I was never a vegetable hater (or is an avocado a fruit?), but avocados just never did it for me. When I was pregnant with Boy #1 I had a veggie sandwich for lunch one day and almost threw up when I tasted the avocado and it's squishyness in my sandwich. Yuck. But then somehow after he was born, I embraced the avocado and LOVED it. Go figure...pregnancy does weird things to you. So, anyway, when I saw this sandwich on Pinterest I had to try it!!

Bacon Guacamole Grilled Cheese Sandwich
Source: closetcooking.com via Pinterest
Ingredients listed are for one sandwich

2 slices bacon
2 slices sour dough bread
1 tablespoon butter, room temperature
1/2 cup jack and cheddar cheese, shredded
2 tablespoons guacamole, room temperature
1 tablespoon tortilla chips, crumbled (optional)

Cook the bacon until crispy and set aside on paper towels to drain.

Butter one side of each slice of bread, sprinkle half of the cheese onto the unbuttered side of one slice of bread followed by the guacamole, bacon, tortilla chips, the remaining cheese and finally top with the remaining slice of bread with the buttered side up.

Grill over medium heat until golden brown and the cheese has melted, about 2-3 minutes per side.

*****

This sandwich definitely delivered!! I loved the addition of the tortilla chips in the sandwich for a little bit of crunch. I'm not normally a chip-in-sandwich-eater (except when I'm pregnant...which I'm not, I'm just saying I did it when I was pregnant), but this was pretty tasty. I love making my own guacamole, and if you've never tried it, you really should. It's so easy--mash up an avocado or two or ten (you know, depending on how much you need), add in a little salsa (homemade or from a jar, whatever floats your boat), salt, and maybe a squeeze of lime juice, and you're good to go. My only complaint was that I think I had too much guac and not quite enough cheese for the amount of guac I had used. But, like I said, this was super tasty, and we will definitely have it again!

Rick Bayless Crusty Chorizo and Black Bean Subs

This isn't a new recipe, but my original post just had pictures taken with my cell phone. the husband and I had this for our date night dinner last week, so I seized the opportunity to get some new, better pictures of it. This is hands down one of my favorite sandwiches ever. The husband might not like me sharing this, but after we finished our sandwiches, he went into the kitchen and made a bite sized sandwich with some of the bread I tore out of the middle of the rolls. Yeah, it's that good. I normally make my own tomatillo salsa to go with these, but I knew I had some salsa verde in the fridge, so I just used that this time.

I know this is already on my blog, but I feel like it needs a new entry with the better pictures. So, here's the recipe again!

Crusty Black Bean Chorizo Subs
aka Tortas de Chorizo y Frijoles Negros
Copyright 2005, Rick Bayless' Mexican Everyday

8 ounces fresh Mexican chorizo sausage, casing removed (about 1 cup)
3-4 Tbsp vegetable or olive oil (divided use)
Two 15-ounce cans black (or other) beans
Salt
4 bolillo rolls, crusty French rolls or submarine sandwich rolls (6-7 inches long, 3 inches wide)
6 ounces queso fresco or other fresh cheese such as feta or goat cheese, sliced 1/4 inch thick
1 ripe avocado, pitted, flesh scooped from the skin and cut into 1/4-inch slices
3/4 cup Roasted Tomatillo Salsa (recipe to follow)

Set a large 12-inch skillet over medium heat and add the chorizo. Cook, breaking up the clumps, until browned and thoroughly cooked, about 8-9 minutes. Add 1-2 Tbsp of the oil (depending on how much fat the chorizo has rendered) and the beans. As the beans come to a simmer, mash them to a smooth paste with a Mexican bean masher, old-fashioned potato masher or the back of a large cooking spoon. Cook, stirring nearly constantly, until the consitency of very soft mashed potatoes--expect about 10 minutes after adding the beans. Taste and season with the salt if you think necessary. Keep warm over the lowest heat, covered to keep the beans soft and moist.

Heat a large griddle or skillet over medium. Slice the rolls open. use fingers or a spoon to scrape out some of the soft bread in the center of each half, making a small hollow. Brush the insides with the remainig 2 Tbsp oil, then lay them cut side down on the griddle or skillet to crisp to a rich golden brown, about 3 minutes.

Smear about 1/2 cup of the chorizo-bean mixture over the bottom half of each roll. Top with slices of the cheese and the avocado. Spoon on the salsa or dash on the hot sauce. Set the top of each roll i place, and you're ready to serve.

Roasted Tomatillo Salsa
Copyright 2005, Rick Bayless' Mexican Everyday

4 medium (8 ounces total) tomatillos, husked, rinsed, and halved
2 large garlic cloves, peeled
Hot green chiles to taste (2 serrano or 1 jalapeno), stemmed and roughly chopped
About 1/3 cup (loosely packed) roughly chopped cilantro
1/2 small white onion, finely chopped
Salt

Set a large nonstick skillet over medium-high heat. Lay in the garlic and tomatillos, cut side down. When the tomatillos are well browned, 3-4 minutes, turn everything over and brown the other side. The tomatillos should be completely soft.

Scrape the tomatillos and garlic into a blender or food processor and let cool to room temperature, about 3 minutes. Add the chiles, cilantro, and 1/4 cup water. Blend to a coarse puree. Pour into a salsa dish and thin with a little additional water if necessary to give the salsa an easily spoonable consistency.

Scoop the chopped onion into a strainer and rinse under cold water. Stir into the salsa. Taste and season with salt, usually about 1/2 tsp.

*****

I don't really need to say anything about these because I already have. So delicious!!!

Grilled Chicken Salad with Rustic Guacamole, Romaine and Queso Anejo

It seems like forever that I've been away from my blog! Hello, blog...have you missed me? Two weekends ago I went to Tucson, AZ with some friend on a scrapbooking weekend retreat. The last time I really sat down and scrapbooked, I was nine months pregnant with my youngest son (who will be three in November). Yeah, it had been awhile. My house and family were somewhat neglected for probably two weeks leading up to said weekend while I went through years of pictures on my computer to get prints made, planned out what pages I needed/wanted to do, organized my supplies, etc. I had a fantastic time and ended up doing something like 30 pages and made an album for our Santa pictures, so it was definitely productive. Anyway, once I got home from that weekend I was excited to get back into the swing of my blog, but I had a couple weeks' worth of chores to catch up on, so the blog kind of fell to the wayside. Then this past week was Boy #1's last week of summer vacation (my baby is starting kindergarten on Monday...how is that possible?!), so I was trying to cram in one on one time with him and do lots of fun stuff before he starts school.

So here it is Saturday night...the husband is out celebrating a friend's birthday, my kiddos are in bed, and I'm going to get caught up on blog posts. I have eight nine (forgot about the next Summer Drink Series beverage!) posts to do, which I'm guessing won't all get done tonight, but I'll slog my way through as many as I can. I had meant to start sooner, but I've recently discovered Pintrest.com and have a tendency to get sucked into that since finding out about it.

Anyway, I had a hankering for some Rick Bayless recently while working on my menu plan, and I came across this salad. I'm all about salad in the summer because it's so ridiculously hot here. I knew I couldn't go wrong with something from the Mexican Everyday cookbook, and I was surprised at how many salads were in there!

Grilled Chicken Salad with Rustic Guacamole, Romaine and Queso Anejo
Source: Mexican Everyday by Rick Bayless

DRESSING:
½ cup vegetable or olive oil, plus a little more for onion
4 garlic cloves, peeled and halved
Fresh hot green chiles to taste (I like 2 serranos or 1 large jalapeno), stemmed and halved
½ cup fresh lime juice
¾ cup (loosely packed) cilantro, roughly chopped
Salt
¼ teaspoon ground black pepper

GRILLED CHICKEN SALAD:
4 medium (about 1¼ pounds total) boneless, skinless chicken breast halves
1 medium white onion, cut into ½-half-inch slices
2 ripe avocados
8 cups romaine hearts, sliced crosswise at ½-inch thick
1/3 cup grated Mexican queso anejo or other garnishing cheese (Romano or Parmesan)

Directions:
Heat oil in small skillet over medium heat. Add garlic and chiles; cook, stirring frequently, until garlic is soft and lightly browned (usually 1 to 2 minutes). Pour oil, garlic and chiles into blender jar or food processor. Add lime juice, cilantro, black pepper, and 1 scant teaspoon salt. Process garlic mixture until smooth.

Pour 1/3 of garlic mixture over chicken breasts, spreading it evenly over all sides.

Heat a grill pan or gas grill to medium to medium-high heat (or start a charcoal fire and let it burn until coals are medium hot and covered with white ash). Lightly brush or spray onion slices with oil; sprinkle with salt. Lay chicken and onion on grill pan or grill. Cook until chicken is just cooked through and onion is well browned (3 to 4 minutes on each side). Chop onion into small pieces and scoop into bowl. Set the chicken aside to cool.

Pit and peel avocados, scooping flesh into bowl with onion. Add another 1/3 of garlic mixture, then coarsely mash everything together with old-fashioned potato masher, large fork or back of spoon. Taste and season with salt (usually about ½ teaspoon).

Scoop the sliced romaine into large bowl. Drizzle on remaining 1/3 of garlic mixture and toss to combine. Divide between 4 dinner plates. Scoop a portion of guacamole into center of each plate. Cut each breast into cubes and arrange over guacamole. Sprinkle each plate with garnishing cheese. Serve.

*****

I ended up doing mine a little differently. I had planned on making something different for dinner in the crockpot, but I realized it wasn't going to happen because I had forgotten to put what I needed into the crockpot. So I already had some cooked, shredded chicken on hand, so instead of grilling the chicken in the dressing, I just mixed some into my shredded chicken. I knew this wasn't something my kids would eat, so I only made half the guacamole called for. I loved using the dressing to flavor the guacamole, by the way.

The husband and I thought this was FANTASTIC. The dressing was fresh and spicy and wow! Having it on the chicken, mixed in the guacamole, and as dressing on the salad made sure that you always had some of its spicy kick on your bite. I will definitely make this salad again. Yum!

Santa Fe Burgers

I just want you to know that I stayed up late last night cleaning my house so that I could update my blog today during naptime without feeling guilty about the state of my house. It was bad. So after the kiddos and husband were in bed I cleaned. Now I can get all caught up here. I think I have four posts to do, and I think I have pictures for most of them, or at least some!

For most of my meal planning last week I used a Cooking Light cookbook I forget to use. It's Cooking Light Superfast Suppers. It has some really good stuff in it, and all the recipes are quick to put together. Since I wanted to have mostly new stuff on the menu AND be healthy, I figured it was a great place to start.

I always have Boca Burgers on hand because the husband takes them for lunch a lot, so when I saw this I figured it would be a great dinner since we already had the protien piece, we had hamburger buns, salsa, and I had gotten several avocados from my produce co-op last weekend. All I needed was the cheese!

Santa Fe Burgers

4 (2.8-ounce) frozen meatless soy protein burgers
4 (2.8-ounce) whole grain hamburger buns
4 (3/4-ounce) slices 2% Monterey Jack cheese with peppers
8 thin slices avocado
1/2 cup chunky salsa

Cook burgers in a nonstick skillet according to package directions. Place 1 burger on bottom half of each bun; top with 1 cheese slice, 2 avocado slices, and 2 tablespoons salsa. Cover with top half of bun. Serve immediately.

Nutritional Information
Calories:367 (23% from fat)
Fat:9.4g (sat 2.8g,mono 2.2g,poly 0.5g)
Protein:24.2g
Carbohydrate:52.5g
Fiber:9.6g
Cholesterol:11mg
Iron:4.4mg
Sodium:872mg
Calcium:314mg

*****

I happened to take dinner to my friend Jen on Monday night, and I took them Mexican Chicken Casserole. The husband was VERY disappointed that they got that while we were having Boca burgers. He didn't realize they were "fancy" Bocas, so I think he felt a little better once I told him that, but he was still jealous of their dinner.

These were really good burgers. I ended up mixing the salsa with a little mayonnaise for a creamier sauce. The combination of that with the pepper jack cheese was realy good, with the creamy mellowness of the avocado to balance it out. Yum!! I had planned on doing some kind of potatoes with these, but Jen's dinner ended up taking me longer to put together than I anticipated, so instead I made up some guacamole and we just had tortilla chips and guac on the side.

I'd probably make these again, especially since most of the ingredients are things I had on hand. It was a really good, really fast vegetarian dinner to add to my arsenal. The cookbook actually has a whole section on doctored up Boca burgers, so I may try out more of them. Surprisingly both my kids ate the Bocas as well. I wasn't sure what they'd think, but both kids ate their burgers just fine, although they just had regular ol' American slices on theirs.

Ranch Chicken Panini

Man, it has been a crazy couple weeks here at my house. The boy turned four, so we had his birthday party, my brother came to visit for the weekend for that, and somewhere in the middle of all of that we decided to buy a new house, so we've been busy pouring over real estate listings online and going out to look at houses with our realtor. We put an offer on one, and the seller accepted it, now we're just waiting on the bank to approve it since it's a short sale. What a long, drawn out process!! Blogging hasn't been very high on my to do list lately, and when I've been menu planning I've been sticking with things I've made before and not really branching out at all. This week, though, I have mostly new things planned, and I'm hoping to get back to posting on a regular basis.

I think it was last Monday I was over at my mom's. Yeah, because my brother was still here visiting. She had recently come home from a trip to California, and on her way home bought 25 avocados for $5. She generously shared the wealth with me and sent me home with a huge bag of avocados. Want to know something interesting? I used to hate avocados. When I was pregnant with the boy there was one on a veggie sandwich I got for lunch one day and the texture of it almost made me puke. But after he was born, I loved them!! Who can explain it. Anyway, some of them were already pretty ripe, so I wanted to use them up quick. We had been saying recently that we hadn't had paninis for dinner in awhile, so I swung by the store on the way home from my mom's and picked up some ciabatta rolls. Other than that I had no ideas. I'm pretty pleased with the recipe I came up with--we really liked these sandwiches!!

Claire's Ranch Chicken Paninis

2 chicken breasts, pounded thin and cut in half
2 avocados, peeled and sliced
4 slices cheese of your choice (I used provolone)
2 tomatoes, sliced
Ranch dressing (I made The Pioneer Woman's Ranch Dressing because I cannot find any store bought ranch dressing that does not contain MSG)
4 ciabatta rolls (or panini bread of your choice)

Using grill or grill pan, cook chicken breasts until done. Slice rolls in half. Spread each half with ranch dressing (be pretty liberal with it). Place chicken breasts on bottom half of roll, top with avocado and tomato, finish with cheese (so it holds everything together). Place top half of roll on rest of sandwich. Throw them on your panini grill (or press, whatever) until cheese is melted.

*****

Mmmmmm...these were so good!! I was wishing I had some bacon to fry up and add to them. It all came together pretty fast, too, especially with having pounded the chicken out so it was thinner.

I have to say that PW's ranch dressing was AWESOME. FANTASTIC. MAGICAL. WONDERFUL. The boy likes ranch dressing on his salads, and we were almost out of the bottle we had on hand. I was reading ingredient lists on all the different brands at the grocery store--seriously, ALL the brands--and every single one had MSG as one of the ingredients. I couldn't believe it. I knew the packets of the dry mix had it as an ingredient, but I hadn't ever checked the bottled stuff before, which is weird in itself because I always read ingredients before buying something. Anyway, I remembered reading PW's recipe when she first posted it, so I quickly pulled it up on my phone when we got to the store so I could get the necessary ingredients. Turned out all I needed were chives, so that was easy. And I have to tell you that this was the best ranch dressing I have ever had!! It was super easy to put together, too, and I love knowing what goes into it and not having a bunch of crazy weird things in it that I can't even pronounce. I'm trying to do away with bottled salad dressings in general, and this is a great step in that direction as ranch was really the last dressing hold out.

Sorry the picture is lacking in quality, I had to resort to taking it with my phone.

Rick Bayless' Crusty Chorizo and Black Bean Subs

I had made these sandwiches awhile back, and the husband and I both loved them. I mean really, it's a Rick Bayless recipe, so how can you really go wrong?! When I was doing my menu plan for next week I was trying to think of things I had on hand for he and I to have for our Friday date night dinner. I remembered some chorizo I had bought that needed to be used up soon, and I had bought a bunch of avocados because they were on sale for really cheap. I immediately thought of these sandwiches and knew we had to have them. Here's the link to my original post:

Ricky Bayless' Crusty Chorizo and Black Bean Subs

I took a picture of our sandwiches, but it's on my phone, and I need to email it to myself, then I'll add it. The only variation I made was that I had some leftover guacamole in the fridge from a couple nights prior, so I slathered that on there instead of sliced avocados. I also used feta for the cheese because it's what I had. It's hard to say whether this is my most favorite sandwich or the muffuletta. I can't decide. I guess one can win for warm sandwich and one can win for cold. :)

Crusty Black Bean Chorizo Subs

Oh man. I am so, so, so, so, so excited for dinner tonight!! I was watching an episode of Rick Bayless' show Mexico One Plate at a Time recently where he was talking about Lucha Libre (the crazy Mexican wrestling with masks) and made a super torta. It looked FANTASTIC. Then it just so happened that the last time I was looking at cookbooks at the library, his Mexican Everyday cookbook was back, so I checked it out and am once again holding it hostage. I was flipping through it and found that the torta he made on that episode was in the cookbook. It also just so happened that I have some chorizo in the freezer I need to be using up, so this worked out great. I've been looking forward to this dinner for a week now. I was going to make it last night, but my aunt called and invited us over for mixed grill. I'm not one to turn down a dinner made by someone else--especially if my uncle is grilling--so I bumped this back to tonight.

Crusty Black Bean Chorizo Subs
aka Tortas de Chorizo y Frijoles Negros
Copyright 2005, Rick Bayless' Mexican Everyday

8 ounces fresh Mexican chorizo sausage, casing removed (about 1 cup)
3-4 Tbsp vegetable or olive oil (divided use)
Two 15-ounce cans black (or other) beans
Salt
4 bolillo rolls, crusty French rolls or submarine sandwich rolls (6-7 inches long, 3 inches wide)
6 ounces queso fresco or other fresh cheese such as feta or goat cheese, sliced 1/4 inch thick
1 ripe avocado, pitted, flesh scooped from the skin and cut into 1/4-inch slices
3/4 cup Roasted Tomatillo Salsa (recipe to follow)

Set a large 12-inch skillet over medium heat and add the chorizo. Cook, breaking up the clumps, until browned and thoroughly cooked, about 8-9 minutes. Add 1-2 Tbsp of the oil (depending on how much fat the chorizo has rendered) and the beans. As the beans come to a simmer, mash them to a smooth paste with a Mexican bean masher, old-fashioned potato masher or the back of a large cooking spoon. Cook, stirring nearly constantly, until the consitency of very soft mashed potatoes--expect about 10 minutes after adding the beans. Taste and season with the salt if you think necessary. Keep warm over the lowest heat, covered to keep the beans soft and moist.

Heat a large griddle or skillet over medium. Slice the rolls open. use fingers or a spoon to scrape out some of the soft bread in the center of each half, making a small hollow. Brush the insides with the remainig 2 Tbsp oil, then lay them cut side down on the griddle or skillet to crisp to a rich golden brown, about 3 minutes.

Smear about 1/2 cup of the chorizo-bean mixture over the bottom half of each roll. Top with slices of the cheese and the avocado. Spoon on the salsa or dash on the hot sauce. Set the top of each roll i place, and you're ready to serve.

Roasted Tomatillo Salsa
Copyright 2005, Rick Bayless' Mexican Everyday

4 medium (8 ounces total) tomatillos, husked, rinsed, and halved
2 large garlic cloves, peeled
Hot green chiles to taste (2 serrano or 1 jalapeno), stemmed and roughly chopped
About 1/3 cup (loosely packed) roughly chopped cilantro
1/2 small white onion, finely chopped
Salt

Set a large nonstick skillet over medium-high heat. Lay in the garlic and tomatillos, cut side down. When the tomatillos are well browned, 3-4 minutes, turn everything over and brown the other side. The tomatillos should be completely soft.

Scrape the tomatillos and garlic into a blender or food processor and let cool to room temperature, about 3 minutes. Add the chiles, cilantro, and 1/4 cup water. Blend to a coarse puree. Pour into a salsa dish and thin with a little additional water if necessary to give the salsa an easily spoonable consistency.

Scoop the chopped onion into a strainer and rinse under cold water. Stir into the salsa. Taste and season with salt, usually about 1/2 tsp.

*****

Mmmmmmm...I cannot wait for this dinner!!! The chorizo I'm using is bulk chorizo, so I don't need to worry about removing the casing. It's also chicken chorizo, which I'm assuming is slightly healthier. I just started doing Weight Watchers to get rid of this darn baby weight, so I'm all about healthier choices. I'll probably cut back some on the oil, too.

I wasn't really sure what to do for a side, so I looked on RecipeZaar.com and found a potato recipe that sounded pretty good and like it would be a nice accompaniment...Ancho Chile Fries. We'll probably have a salad on the side, too.

*****

Rick Bayless is a god among men...but only in a food/cooking way, not in a blasphemous, breaking-a-commandment way. Oh man...these were so good!!! Super easy to put together, too. I'm so glad there was some left because I've already slated it for lunch today. I didn't put enough of the salsa on mine at first, so I added some more. YUM! The boy didn't really like it, but the baby ate quite a bit of the chorizo/bean mixture. Crazy, huh?! I swear that baby will eat anything. The chorizo wasn't very spicy, otherwise I wouldn't have given it to him. It could have been a little spicier, but that's really my only complaint, and really it was my own doing. I will definitely make these again!!!

Oh, and the salsa was AWESOME!! I'm kicking myself for not having bought any tortilla chips when I went grocery shopping this week. We have to go to Target today, so I'll be sure to pick some up there so I can enjoy every last drop of the tomatillo salsa.

Blackened Fish Tacos

We're home from another birthday party. I don't know what exactly was going on in April/May/June 2005, but the boy sure does have a lot of friends with birthdays between December and March. I think we've had one birthday party every weekend for the last six weeks. Hopefully the boy takes a good nap after this party because the husband is off playing golf this afternoon, and I'd much rather have a well-rested three year old to deal with on my own instead of a tired, grumpy one.

So, at the grocery store a couple weeks ago I picked up some tilapia on Manager's Special. I'm always excited when I find meat/fish on special like that. Plus I hadn't bought fish in a long time. I'm excited it's Lent right now because that means the stores will be having fish on sale for the next few weeks. Woo hoo! In reviewing my fish/tilapia recipes there were a couple I had made and liked, so I'm excited to get to have them again. The husband said he'd like to have fish once a week, so now that it's going to be cheap for awhile I can build up a nice store of it in the freezer.

These tacos sounded good to me, and we haven't had them in a long time. Plus avocados were on sale this past week, so all the pieces seemed to come together for this.

Blackened Fish Tacos
Slaw:
1/4 cup sliced green onions with tops
2 Tbsp snipped fresh cilantro
1 Tbsp fresh lime juice
1 Tbsp vegetable oil
1 garlic clove, pressed
1 tsp sugar
1/2 tsp Cajun or blackened fish seasoning
2 cups broccoli slaw mix

Fish:
1 pound tilapia or catfish fillets
1 Tbsp Cajun or blackened fish seasoning
1 avocado, seeded and sliced
8 (6-inch) corn tortillas, warmed
3 medium radishes
Additional snipped fresh cilantro (optional)

For slaw, combine green onions, cilantro, lime juice, oil, garlic, sugar, and Cajun seasoning. Whisk until blended. Add slaw mix; toss to coat. Cover; refrigerate until ready to serve.

Heat grill pan over medium heat 5 minutes. Moisten fish fillets with water and sprinkle with Cajun seasoning. Lightly spray pan with vegetable oil. Place fillets in pan; cook over medium heat 10-12 minutes or until fish flakes easily with fork, carefully turning once. Remove from heat. Flake fish into bite-size pieces.

Cut avocado in half lengthwise; remove seed and cut flesh away from skin. Cut one avocado half into slices. Reserve remaining half for another use. Warm tortillas in microwave or oven. Once heated, top tortillas evenly with slaw mixture and fish. Grate radisehs evenly over fish. Top with avocado slices and sprinkle with additional cilantro.

*****

I don't think I bought cilantro at the store, but maybe I already have some. I don't know off the top of my head. I also don't have corn tortillas, so we'll be using whole wheat. I found whole wheat tortillas that I really like--low in fat, high in fiber, and relatively inexpensive. I think the brand is something like Guerrero? I don't know, but they're my new tortilla of choice (my "old" tortillas were Mission reduced fat, which were good, but I like these a lot better). I think I'm going to make Jen B.'s pinto beans as a side dish. I just love 'em. Last time I made them the husband told me the only kind of beans he likes are refried. Apparently he was unaware that refried beans are pinto beans. So, I'll keep mine whole and just mash his up for him so he thinks they're official refried beans...because I'm just sneaky like that.