Borracho Beans


It has been fairly chilly here lately.  This past weekend yielded some drab, cold, wet, and windy happenings in our town.  In addition, the hubby was considerably under the weather for most of the weekend.  A good hot meal of slow cooked beans was certainly welcomed by our taste buds.  🙂

I love beans.  I must confess I am new to beans though.  This new found love of beans is only about 10 months old.  I often eat them for lunch each week because they are so easy to whip up and very filling!  Black beans are definitely my go too, but I really enjoyed these Borracho Beans!  I recently purchased a new enamel dutch oven that included this very simple Borracho Bean recipe that I will now cherish forever!  It’s a great one to whip up at the deer camp to feed hungry hunters!  If you’ve read my earlier posts, then you know my husband and I love to hunt.  Beans make a great dish when you have a lot of hungry mouths to feed all at once!  I will definitely be keeping this recipe handy for next hunting season!

Try them out!


“Tia Lety’s- Borracho Beans”

Cook time: 2-2 1/2 hours

Makes:  12 servings


-2 cups of Pinto Beans, dry

-6 strips of Bacon, cooked and chopped

-1 1/2 cups Onion, diced

-1/2 cup chopped Cilantro

-1 Jalapeno, seeded and finely diced

-1 can of diced Tomatoes (14.5oz)

-1 can of Beer, 12oz


Rinse and sorts beans in the dutch oven.  Add 6-8 cups hot water to beans and bring to rapid boil.  Boil for 2 minutes then remove from the heat.  Cover and let stand for 1 hour.  Drain and rinse beans.

Cook the bacon, chop and set aside.

Place rinsed beans back in the dutch oven and add 5 cups of hot water plus 1 tablespoon of salt.  Cook beans over medium-low heat with lid for 1 1/2 hours.  Stirring occasionally.

Add the bacon, onion, cilantro, jalapeno, diced tomatoes, and beer to the beans.  Cover and cook for an additional 30 minutes or until beans are tender.

Serve immediately or refrigerate until ready to serve.


Borracho Beans Collage


Taco Bowls


One of my favorite easy and healthy meals that is LOADED with flavor and deliciousness is the “taco bowl” or “burrito bowl”.  This dish is a great one to make with taco left overs and is a quick lunch or dinner!  It’s even great for guest!  You can turn it in to a build your own taco bowl bar!

I use taco meat, black beans, homemade guacamole, and some of that delicious jalapeno ranch dip that I shared earlier this week.  (see link below)

This is more of a meal idea than a recipe but I have included my method for quick black beans, my version of taco meat, and my homemade guacamole in case you care to try it my way!  🙂

Here is what I recommend for a taco bowl bar party spread:

-tortilla chips

-black beans

-taco meat

-grilled chicken

-fajita steak

-fresh bell pepper slices


-pico de gallo

-queso fresco


– corn

-sour cream

-guacamole or chopped avocados

-jalapeno ranch


-black olives




-2 cans of black beans (low sodium)

-1/4 cup of roasted red peppers from a jar or fresh

-1/4 yellow onion, diced

Taco Meat:

-1 lb ground beef

-1 packet taco seasoning, low sodium

-1/2 yellow onion, diced

-1 small red bell pepper, diced (any color will work but if you read my blog you can tell I favor the red ones 🙂 )

-2 cloves of garlic, minced


-3 avocados

-1/2 yellow onion, diced

-2-3 cloves of garlic, minced

– 1/2 of a fresh jalapeno, diced

-1 tsp lime juice

-1/2 tsp Cajun seasoning

– salt and pepper to taste




In a medium sized pot, cook the onion and red peppers for about 4 minutes on medium-high heat.  Then add in the beans and simmer for about 10 minutes, stirring occasionally.  I like to mush the beans as they cook to thicken the beans into a fake re-fried bean texture.

Taco Meat:

In a medium skillet, cook the onion, garlic, and bell pepper for about 5 minutes on medium-high heat.  Then add in the ground beef and taco seasoning and cook til fully browned.


Mix all the ingredients together in a bowl!  Easy!

Click the link below for the Jalapeno Ranch Dip!

Jalapeno Ranch Dip

Jalapeno Ranch Dip

Grilled Chicken Fiesta!

Grilled Chicken Fiesta

Juicy chicken alert!!!

This recipe is a super filling and healthy dinner option.  (use low sodium everything if you can find it)  Usually my husband wants everything covered in cheese, but this dish was so incredibly rich with explosive flavors he forgot cheese was even an option.  🙂  I was very pleased with this dish for many reasons.  The flavors are so fresh and bold.

Up until about a month ago, I avoided boneless chicken breasts like the plague, because it always seemed to turn out tough.  Well, after having tried one of our new restaurants in town, I noticed that their chicken breast were huge and thin, clearly it was tenderized to the max.  A light bulb went off…how is it I’ve never pounded out chicken breasts before?  That same week I tried tenderizing chicken breasts and marinated them over night.  This chicken was better than almost every grilled chicken breasts I’ve ever had at a restaurant.  Some of you probably already know this trick and good for you, but discovering this trick was like the gates of kitchen heaven opening up with possibilities!  I had tenderized wild game and beef but never chicken.  Anyways, if you have never tried tenderizing your chicken breasts before, I hope this encourages you to try it out.  I went from buying chicken breasts once a year to buying it once a week.

I really enjoyed this dish because it was so different from most of the chicken dishes I have had recently.  I will definitely use this same recipe in the future to create wraps for an on the go meal!

Cilantro, Onions, Garlic, and Jalapenos Oh My!Cilantro

Fiesta Topping Ingredients:

-2 cans of black beans (low sodium)

-1 jalapeno, diced

-1/4 cup cilantro

-1/2 yellow onion, finely chopped

-3 cloves of FRESH garlic, chopped

-1 can of yellow corn (low sodium, or no salt added)

-1 can of tomatoes with diced green chiles (low sodium)

Suggested Toppings:

– Light sour cream

-Avocado, diced

-Fresh cilantro (my husband could make a cilantro salad he loves it so much)

Marinade Ingredients:

-2 1/2 tbsp olive oil

-2 tbsp olive oil (for grilling)

-1/2 tbsp of fresh cracked black pepper (FRESH)

-1/2 tbsp salt

-1 tsp garlic powder

-1 tsp chili powder

-1 tsp cilantro, dried or 2 tsp, fresh


Tenderize the chicken.


Tenderize chicken breasts until they are almost doubled in size.

Place tenderized chicken in a bag with marinade ingredients and let sit over night.  (marinate for at least 4 hours, it will not taste as good if you don’t marinate it, nor will it be as juicy)

Get your grill up to a consistent temperature of about 375-400°F.

Lay chicken on heated grate over direct heat for 5 minutes then flip over for another 5 minutes to achieve beautiful grill marks.

After 5 minutes on each side, move the chicken to a sheet of foil prepped with 2 tbsp of olive oil and finish cooking through indirect heat off to the side or on a higher rack.  (this is crucial to maintaining the juiciness of the meat)

In a medium pot, saute onion, jalapeno, garlic, cilantro for about 2 minutes until tender.  Add black beans and simmer on medium low covered the until tender.  This takes about 15 minutes, make sure to stir occasionally.  Once beans are tender, use a sturdy spoon to gently mash to thicken the mixture a little.

Discard the juice from the can of corn.  Add in corn and tomatoes with green chiles and simmer on medium covered for another 10 minutes.  If chicken is still cooking, switch burner to a keep warm setting or on low.

Plate the grilled chicken immediately and top with fiesta black bean mixture.

Throw some diced avocado on there, drop a dollop of sour cream, and add a sprig of cilantro.


Grilled Chicken Fiesta

4 Can Taco Soup


This soup recipe was shared with me by a girl I went to college with and it doesn’t disappoint!  This is a fast homemade soup that does not require much time or work.  It tastes great, freezes well, and is filled with protein and fiber!  I love making this soup during the cold months!  I usually am not one to eat soups because I am very much a texture person but this soup is chunky and when you top it with tortilla chips it adds a great layer of crunch.  Try it out, you will not be disappointed!  🙂



-1 lb of ground beef (pork, venison, or turkey would work too)

-1/2 tbsp of olive oil

-1 packet of taco seasoning

-1/2 a yellow onion, diced

-1 jalapeno, diced

-2 cloves of fresh garlic, minced

-1 can of corn

-1 can of ranch style beans

-1 can of Rotel (diced tomatoes with green chilies

-1 can of black beans (low sodium if available)


-Tortilla chips

-Diced avocado

-Grated cheese



*Use 1 large pot for the entire process.

In a heated pot, saute the onions, garlic, and jalapeno in olive oil until tender.

Add in the ground beef and taco seasoning to brown.

Once the meat is cooked all the way, add in the ingredients and juices from all 4 cans.

Place the lid on the pot and let the soup simmer on medium to medium low for 20 minutes.  Stir occasionally.

Serve soup with crushed up tortilla chips, chopped avocado, and grated cheese.


Venison and Black Bean Burritos

Venison Black Bean Burrito with Tex Mex Creamed Corn

Venison Black Bean Burrito with Tex Mex Creamed Corn

This is a recipe packed with tons of flavor!  My husband absolutely loved these burritos!  You can use ground beef if you don’t have deer!  No worries!


– 1 package of burrito sized tortillas

– 1 lb of ground meat of your choice (I used deer because I’m from Texas and I eat what I shoot 🙂 )

– 1 packet of taco seasoning

– 1/4 cup of roasted red peppers in a jar

– 1 yellow bell pepper, diced

– 1 jalapeno, diced

– 3/4 cup yellow onion, diced

– 2 cloves of garlic, minced

– 1 can of black beans

– 1 tbsp olive oil

– 2 cups of grated pepper jack cheese

– 1 can of verde enchilada sauce, low sodium if available

– 1 can of red enchilada sauce, low sodium if available

– 1 small tub of low fat sour cream

Comfort food without the guilt!

Comfort food without the guilt!


Preheat the oven to 350* F.

Scoop half of the sour cream into a Ziploc bag and cut one of the corners off.  Set aside.  This makes it easy to top the burrito once it is served.

Saute all the veggies and garlic in olive oil until tender.  Add in the meat to brown along with the packet of taco seasoning.  I have a special tool used for chopping and stirring ground meat as it is being cooked.  It is offered by Pampered Chef and I highly recommend getting one!

Once the meat is cooked, add the can of black beans and simmer until extra tender.

Choose a casserole dish according to the amount of burritos you plain on making.  I can fit heavily stuffed burritos in a square dish so if you want smaller ones or need to make more adjust to your needs.

In the dish, spoon in some of the red enchilada sauce to coat the bottom.

Fill each tortilla with the meat filling then a handful of cheese.  Fold in the ends and roll up the tortilla and place in the casserole dish.  Repeat until dish is filled with burritos.

Pour half of each can onto the dry burritos to coat.  Depending on what dish you used you might need more or less sauce to do the job.

Top the burritos with the remain pepper jack cheese.  (Honestly, it is so good you don’t need the cheese on top but if you aren’t worried about the calories then for for it!)

Bake in the oven for about 15 minutes until cheese if melted and bubbling.

Put each burrito on a plate using a spatula.  Squirt sour cream on top using a zig zag pattern.

Serve and Enjoy!

*Also featured in the photo is my Tex Mex Creamed Corn: 

Shrimp Tacos with Black Beans, Guacamole, and Feta

Three of my favorite, “go to” foods are shrimp, black beans, and avocado.  This energy packed recipe provides you with healthy dose of fiber and good fats!


-Multi-grain Tortillas

-1 can of  Black Beans

-Feta Cheese, crumbled

-1/2 small Onion, diced

-1 lb fresh, peeled shrimp

1/4 tsp Garlic Powder

-1/4 tsp Oregano

-1/4 tsp Cajun Seasoning

-2 tbs Olive Oil

-Fresh Guacamole (recipe below)


In a small pot, simmer the can of black beans and diced onion until tender.  Once beans are tender, use a sturdy spoon to gently mash the beans into a spreadable consistency.  Keep warm until ready to apply to tortillas.

In a small bowl mix the shrimp, dry seasonings, and olive oil together.  Heat a non stick skillet on medium heat.  When skillet is heated, toss shrimp in and cook on both sides until light pink and white.

Wrap tortillas in slightly damp paper towels and microwave for 30 seconds.

Spread black beans, then guacamole onto the warm tortilla.  Place 3 to 4 shrimp on the spread ingredients then top taco with a spoonful of Feta!

Guacamole Ingredients: (mix it all together!)

-2 Avocados

-1/2 diced, small Onion

-3 cloves freshly minced Garlic

-1/4 Black Pepper

-1/4 Cajun Seasoning

-3 squirts lime juice

– 1 Avocado pit (helps it stay fresh)