Quick and Easy Black Beans

2 Cans Black Beans, drained and rinsed 
1/2 T olive oil 
2/3 C diced onion 
2-3 garlic cloves, minced 
2/3 C chicken broth (or water, I use broth for extra flavor) 
1/4 t cumin 
1/4 t coriander
1/4 t oregano 
1/2 t salt 
1/4 t pepper 
1 lime 

In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. 

When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula to smoosh (yes, that's a technical culinary term) some of the beans. You don't want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. I like mine on the thicker side so I smoosh quite a bit. They will thicken more upon standing.

If you want a more soupy consistency, just add a little more broth.

Mexican Rice

2 Tbsp Olive oil or vegetable oil
1 C  long grain white rice
2 C chicken broth

1 small can tomato juice
salt and pepper

Heat oil in a skillet. Add the rice. Stir frequently and slightly brown the rice over a medium high heat. Add the chicken broth. Add the tomato juice. Add some salt and pepper. Stir thoroughly. Reduce heat to simmer and cover tightly with a lid. (I ’stir’ the mixture several times while it’s cooking by just shaking/moving the skillet back and forth so that I don’t take the lid off.) Simmer/cook for about 20 minutes, until the liquid has been absorbed. Once the liquid has been absorbed, turn off the heat and leave mixture alone with the lid on it for another 10-15 minutes or so.

Easy Oven Baked Spicy Chicken Tacos

1 T. olive oil
1/2 pound cooked chicken, shredded
1 packet Old El Paso Hot & Spicy Taco Seasoning
1/2 cup onion, diced
1 (14.5 ounce) can diced tomato, drained
1 (4.5 ounce) can chopped green chiles
10 Old El Paso Stand and Stuff Taco Shells
1/2 (16 ounce) can refried beans
2 cups mexican blend cheese
Toppings such as jalapenos, sour cream, salsa, cilantro, olives, lettuce, etc.

Preheat oven to 400 degrees. Spray a 9x13 baking pan and set aside.

Heat olive oil over medium heat in a skillet. Add onion and cook for a few minutes until onion is translucent.  Stir in the chicken, taco seasoning, tomatoes, and green chiles. Stir to fully combine. Reduce to simmer and allow to cook for 5-8 minutes.

Place the taco shells in the baking dish, standing up. Spoon 1 T. of beans into the bottom of each shell. Top with the chicken mixture, almost to the top of each shell. Sprinkle each with a generous amount of cheese.

Bake for 12-14 minutes or until cheese is fully melted and the edges of the shells are browned.

Remove from oven and serve with your favorite toppings.

***be sure to drain the tomatoes completely so the shells don't get soggy.