Photo: Randy Mayor; Stylist: Jan Gautro

The bacon in the beans echoes the smoky chile tastes in the tacos. The beans are great as a side, as well as a dip for the chips. Serves: 4
Grilled Flank Steak Soft Tacos with Avocado-Lime Salsa
Smoky refried beans
Cook 2 slices applewood-smoked bacon in a medium skillet over medium heat until crisp. Remove bacon from pan, reserving drippings. Crumble bacon; set aside. Add 1/2 cup chopped onion and 2 minced garlic cloves to drippings in pan; cook 5 minutes or until tender, stirring occasionally. Stir in 1/3 cup fat-free, less-sodium chicken broth and 1 (15-ounce) can drained and rinsed pinto beans; mash with a potato masher to desired consistency. Cook until thoroughly heated, stirring occasionally. Sprinkle with bacon and 1 tablespoon chopped fresh cilantro.
Blue corn tortilla chips

Mexican beer

Vanilla low-fat ice cream with cinnamon and store-bought dulce de leche

March 25, 2010

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