Thursday, July 23, 2015

Skillet Refried Bean Recipe for a Plant-Based Mexican Dinner

My inspiration for this dinner is an Iowa Girl Eats Fajita Tostada Bowl recipe:

I make the skillet refried beans (freeze really well and fit perfectly in the 2 cup glass pyrex containers).  I do onions and bell peppers from the Iowa Girl Eats blog post.  I did the sweet potatoes in the slow cooker and kept them in the fridge and heated medallions as needed.

I hope this inspires you to make some super healthy tasty plant-based Mexican food!