Portland's sure been changing my perspective on life. I've lived here only 1 month, but already I can see changes in myself most definitely for the better. Each day is brighter that the one before, and i feel an abundance of joy in my day to day life.Over the weekend I made a new neighborhood cat friend, he's too cute to resist. I also baked and cooked a few meals, enjoyed the company of new friends, and put the final decorative touches on my home. The only thing I'm sad about is not having as much time as I'd like to create and craft the ideas in my head. For now, I am keeping my ideas in a little moleskin and hope to turn them into amazing little tutorials soon!
Not too much to mention in the way of an outfit from the weekend, I was rather short on time, but nevertheless: What I Wore: Unknown brand ruffled lace sweater, black target mini-dress, violet lace tights by Betsey Johnson, grey knee-high socks, black BDG slouch boots
<<>>
1 15-oz can of refried beans1 cut picante sauce
1 14 1/2-oz or 16-oz can stewed or diced tomatoes, drained and choppeed if needed
1 teaspoon ground cumin
1/2 teaspoon salt
1 medium green pepper, chopped
2 cups (8-oz) shredded monterey jack cheese
diced avacado and sour cream as desired
1 bag tortilla chips
Combine beans and 1/4 cup picante sauce, tomatoes, cumin and salt. Simmer 5 - 10 minutes or until most of the liquid has evaporated.
In a large casserole dish, spread bean mixture to cover the bottom of the dish. Top with green pepper and cheese. Bake at 350 for 20 - 25 minutes or until heated through. Drizzle with additional picante sauce. Garnish with avacad, radishes, olives and sour cream as desired. Serve with tortilla chips, flour tortillas and additional picante sauce.
makes 6-8 servings, yum!
