Fajita's and Refried Black Beans

I love making my own seasonings at home: taco, dry Ranch, curry powders, Fajita seasonings, and more. I'm able to adjust the spices to our liking without fillers and things we don't want to eat! I love fajitas with lots of veggies. I prefer steak. Shrimp is always yummy. 

I use this fajita seasoning on chicken before I grill it, on fish before I put it under the broiler, in a soup or stew; roasted potatoes are good also. I like fajitas served in lettuce; flour and corn tortillas are yummy also. I just don't miss them as much as I thought I would with fajitas. I still like them other times, though! YUM. 

H and the girls like beans, mostly black beans. I am not a bean fan. I leave it out of most foods, and serve some on the side when I cook. Like this Frito Pie here this works well for everyone. I do like refried beans though; I'm certain it's because I refry them with bacon fat. Who doesn't like that? These beans are a great side dish, perfect with rice, and on a Tostada that I'll share next week. Until then, let's make beans.

Below are links to both Fajita and Taco seasoning.

Fajita Seasoning

Taco Seasoning

IF you have a pressure cooker here's a method to cook dry beans in a fraction of the time.

These black beans are wonderful topped with a fried egg and leftover fajitas for breakfast.

Give Peas A Chance Refried Black Beans

3 (ish) cups of black beans, cooked (if canned, drained and rinsed)

1 cup chicken stock, veggie stock or water are ok also

1 1/2 tablespoons bacon grease, ghee, or olive oil

1 small garlic clove, minced or grated with a microplane

1/2 - 1 teaspoon cumin

salt

pepper

1. In a pot, heat the bacon grease until melted, add the garlic clove. Let this cook until fragrant. 
2. Add the black beans and stock. Stir. Bring to a boil. Then reduce the heat and simmer the beans uncovered until half the water is absorbed. 
3. Using a wooden spoon or spatula, mash the beans on the side of the pot until you get the consistency you like. Some people don't like them mashed at all; other people like them really smooth. I like them in between.  Season to taste with cumin, salt, and pepper.

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