Do you find yourself standing in front of the refrigerator at dinner time wondering what you’ll make? Meal planning keeps you ahead of the game by having a schedule for meals and if you can stick to your plan, you’ll be getting meals on the table instead of reaching for a takeout menu. Finding recipes that you can use in multiple dishes is like hitting the kitchen lottery when you’re trying to plan out meals. They make enough to serve as leftovers for lunch the next day or they can be turned into a completely different dish. They’ll give you more bang for your buck while cutting down on the time it takes to get a dinner on the table later in the week.
Bean spread recipes are simple to whip up when you used jarred beans since all you have to do is drain and rinse the beans before adding them to the other ingredients. Guacamole makes this southwestern bean spread creamy enough to use as a dip with chips or as a filling for quesadillas. Use your go-to guacamole recipe to add your own personal touch or if you’re in a pinch, substitute your favorite store-bought brand. A packet of taco seasoning is enough for this recipe and you’ll have little left over in case you want to spice things up. There’s no rules when it comes to using a bean spread so try it as a tasty a midday snack with veggies or with pulled chicken in tacos.
Southwestern Bean Spread
2 cups Randall Mixed Beans, drained and rinsed
1 lime, juiced
3 tbs shallot, minced
1 cup guacamole
2 tbs mayonnaise
1 tbs taco seasoning
Kosher salt and fresh ground pepper, to taste
Mix all ingredients and serve with tortilla chip or use as a spread for making quesadillas.
