Mexican Monday

Ground Beef:





  • Vegetarian Chili via Jill Rosenthal:
    4 cans dark red kidney beans (rinsed and drained)
    3 cans diced tomatoes
    1 can refried beans
    1 onion, chopped (or 1/3 cup dried onion flakes)
    1 Tbs chili powder
    4 Tbs cumin
    dash cayenne
    salt to taste
    Mix tomatoes, onions, and spices in crockpot. Mix in refried beans. Mix in kidney beans (gently). Cook on power 3 for 6 hours (my slow cooker heats range from 1 to 4).
  • Vegan Enchiladas Verde
  • Tex Mex Migas
  • Bean Burritos
  • Vegan Tacos
  • Poblano and Portobello Fajitas

Bases, Sauces, & Sides:



 Themed Dinner Menu Plan – Main Page

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JennAbout Jenn: I’m a Christian wife to an amazing man (since 1998) and a stay-at-home-teaching mom to four special & incredible boys (born in 2004, 2005, 2007, & 2009). I’m messy and cluttered, but working on that (really, I am!). I’m a discouraged perfectionist and a classic procrastinator who probably has both ADD & Autism, so I tend to jump from topic to topic (and activity to activity) without notice. My Love Languages are Words of Affirmation and Physical Touch. I’m an INFP who enjoys friends but loves to be alone. I love getting and giving hugs, and encouragement is a Spiritual gift of mine that can too-easily be turned into the weapon of discouragement, if I’m not careful. I enjoy writing, singing, words, drawing, photography, digital creations, and reading. Oh, and pizza, tacos, and steak. Now I’m hungry. That reminds me; I eat gluten free and try to eat organic and avoid white sugar and GMOs as much as possible.  Find me on Facebook (Writer/Editor page) (Fan page), Twitter, Pinterest, or Instagram.

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One Comment

  1. MyKetoPartner says:

    Incredible Mexican dishes!

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