When you are tired of sandwiches for lunch (especially in the summer) - it’s a refreshing change to sit down to a hearty Mexican Bean Dip. Most of the ingredients should be easy to come by in the summer months with tomatoes, onions, and peppers in the garden. Add guacamole and canned refried beans - and you’re set! Nobody turns this down... It’s also simple to make your own personal plate if you’re eating alone today.
With all the convenience foods available, you would have to really reach for an excuse for NOT making this change-of-pace lunch. Refrigerated guacamole (available in sealed bags that can be frozen if you can’t use it all immediately) is especially fun to have on hand this time of year. Canned refried beans keep well in sealed containers. Sour cream mixed with taco seasoning is a great all-purpose dip to keep in the refrigerator for when you put out the chips and salsa. Then, of course - I always have a bag of grated colby/jack cheese on hand.
Come late June, the garden is usually yielding some tomatoes and peppers. I even have a few onions this year! But if not, I keep all these on hand for salads for dinner anyway.
When my out-of-the-nest children drop by unexpectedly for a Saturday lunch - this is a great alternative to grilled cheese sandwiches and tomato soup! It’s not meat & potatoes, but it is filling and fast.
For this recipe and photos, go to:
www.changeabletable.com ("empty nest" tab)
I've never thought to have this for lunch, but why not. It sounds great!
ReplyDeleteThis is a really great sounding recipe - delicious and filling! Yum!
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