3 Cheap and Easy Cinco de Mayo Recipes: Bean and Cheese Chimichangas in Enchilada Sauce

Written by Lyn Brooks, Staff Writer

Have you been searching for fast, easy, low cost recipes to help you celebrate Cinco de Mayo and stay within your budget? Or perhaps you need a quick recipe to help you use up some leftover soup beans? Look no further; we've got you covered with this simple, frugal and delicious recipe for homemade bean and cheese chimichangas in enchilada sauce!

Whenever I make soup beans, usually 1 to 2 servings remain. I hate to throw out anything, so this is the perfect "excuse" to make chimichangas from the leftovers! Generally I use pinto beans in this dish, but you can also use navy and northern beans as well.

Bean and Cheese Chimichanga Recipe

For the filling:

Drain off most of the broth from whatever soup bean you have on hand so that you have about 4 cups of beans.

Add the following to the beans, stirring after each addition:

Two cups of white or brown rice, already cooked.

Two cups of diced tomatoes - or one can of diced tomatoes if you don't use fresh ones from your garden. If using canned diced tomatoes, get the type that already comes with the diced green chillies for extra flavor.

A total of 3/4 of a cup of finely shredded cheese. Personally, I like to combine cheddar and pepper jack cheeses in this recipe.

2 to 3 tablespoons of taco seasoning, or 1/3 a packet of taco seasoning. (see below for a recipe to make your own seasoning blend for tacos and chili).

For extra heat, add some diced jalapenos, fresh or pickled, to the filling. About 3 Tablespoons full should do the trick.

Heat this mixture until bubbling. Place no more than 1/2 a cup of filling into a medium to large size flat flour tortilla. Remember to be careful and not overfill the tortilla. Fold each end over and then roll up.

Place tortillas, the seam side facing down, into a hot skillet with about 1/2 inch of cooking oil. Cook, turning when each side is crispy, about 2 to 3 minutes. Be careful to not overfill your skillet with tortillas, as you want to be able to turn them easily.

Depending on the amount of filling and size of tortilla that you use, this will make between `10 and 15 fried chimichangas for under $5 if you use leftover homemade soup beans. In most parts of the country, you can get 4 pounds of dried beans for under $4, and you won't need anywhere near that many to make bean and cheese chimichangas!

Top with homemade enchilada sauce.

Refried beans, Rice, Salsa Verde and Guacamole are also great sides for this dish!

Taco and Chili Seasoning Recipe

Depending on where you live, you can normally buy commercial made taco seasoning packets for around $1 each if it's a name brand, and 2 for $1 or 3 for $1 if it's the grocery store brand. If you don't have any on hand and don't want to run out to the store, you can make your own and it can be a bit cheaper.

Combine, mixing well, each of the following dried spices:

4 Tablespoons Chili Powder
2 Tablespoons Cumin
2 Teaspoons Oregano
1 Teaspoon each: Paprika, Garlic Powder, Onion Powder, Salt and Black Pepper

You can also add in a few red pepper flakes for an extra spicy hot kick.

Store in a covered jar and use in recipes just as you would taco seasoning bought at the store.

One word of caution here, make certain that both the Chili Powder and Paprika are fresh when you make this mix. While some spices simply lose their power over time, these two spices tend to take on a bad flavor as they age and oxidize.

Medium Spicy Red Enchilada Sauce

In my area, a 15 ounce can of enchilada sauce goes for about $1.79 or more, so I normally make my own. This recipe makes about 2 cups of red enchilada sauce.

Heat 2 to 3 tablespoons of olive oil in a hot skillet. Add 1 whole chopped yellow or white onion and cook until translucent, stirring constantly. A 2 finely minced cloves of garlic and cook 1-2 additional minutes, stirring constantly.

To the onion and garlic mixture, add two cans of diced tomatoes, or 4 cups of fresh diced tomatoes or 1 can (2 cups) of tomato sauce or tomato soup.

Add 1 cup water or chicken stock.

Add 2 tablespoons flour, 1 tablespoon brown sugar, 3 tablespoons chili powder, 1 and 1/4 teaspoons cayenne powder and onion powder, 2 1/2 teaspoons cumin.

Cook on medium heat until mixture is bubbly and thickens, about 10 to 15 minutes.

There are two schools of thought on the next step. Some people like chunky enchilada sauce, if you are in that camp, the sauce is ready to serve once it thickens. Others prefer a smoother sauce. If you like less heft to your sauce, once it has thickened, gently pulse the mixture with a hand mixer for 2 to 3 minutes. Return and heat through and then its ready to serve.

If you prefer a milder version, just leave out the cayenne pepper.

Be certain to check back frequently for more low cost recipes that will set you back for $5 or less!

Photo Credit: Flickr, CC 2.0,  Allerina & Glen MacLarty

Frugal Recipes for Spring: Dandelion Greens 3 Cheap and Easy Recipes

Written by Lyn Brooks, Staff Writer

Dismissed by many as a common weed, the humble dandelion is one of the first flowers to bloom in early spring. In addition to adding a bright dash of gold to the landscape, Dandelions are a nutritional powerhouse.

The greens of the plant have been shown to be a rich, low fat, low cholesterol, low calorie source for iron, calcium, and vitamins C, thiamine, riboflavin and B6. Dandelion greens also contain potassium, magnesium, phosphorus, copper and folate. 

History of Dandelion Greens as Tonic and Food Source

From the Egyptians, to the Celts, Romans, and Greeks, nearly every ancient culture revered the dandelion as a tonic. Young dandelion greens were eaten regularly to build the blood, as well as cleanse the kidneys and liver. The father of medicine, Greek physician Hippocrates, even used the plant to help reduce the effects of excessive sugar. 

Today, many folks spread poisons in their yards in the form of pesticides, to try to destroy this impressive herb. However, if you are lucky enough to be blessed with a bumper crop of these delicate golden beauties on your lawn, and, you and your neighbors don't use pesticides or other chemicals in your yard,  then you can gather your own dandelion greens to use in several frugal, delicious recipes. 

Cautions and Tips for Gathering and Cooking Wild Dandelion Greens

If you do decide to go foraging for your own dandelion greens, be careful and avoid those that grow close to roadsides, wherever there is traffic, wherever pesticides have been used, or that grow in any ground that may have been exposed to any chemicals in the past. 

When picking dandelion greens, choose young, tender, new plants and leaves. If the yellow flower has started to go to seed on the plant, then the greens will likely be too tough and bitter to enjoy. Even when gathered when they are young, the greens do have a bitter aftertaste when cooked, and are felt by many to be an acquired taste. 

3 Cheap and Easy Recipes for Dandelion Greens

The following are my favorite low cost recipes that use dandelion greens as a main ingredient. Each recipe costs well under $5 to make since you are foraging for the main ingredient. These greens pair well with meals where the main course has a higher fat content, such as meats, potatoes, eggs, and cheese. Basically, any meal that you would serve a spinach based side dish will go well with any of these dandelion greens recipes.

Wilted Dandelion Salad (also known as "Killed" Dandelion Greens)

Gather and rinse about 6 cups of fresh, young dandelion greens, removing any tough stems and veins. Chop and set aside.

In a warm skillet, fry 3 slices of bacon until crispy, set aside.

Finely slice 1 yellow onion, and saute in the bacon grease until translucent, about 1 to 2 minutes. Set aside.

Saute 4 to 6 fresh, thinly sliced button or Cremini mushrooms about 1 to 2 minutes, Set aside. 

Add a dash each of pepper and coarse salt, 1 to 2 tablespoons of vinegar, as well as 1 to 2 tablespoons of sugar to the bacon grease. Stir. Taste, adjust with more salt, vinegar, sugar as you  prefer. Add one finely chopped garlic clove and saute 10 to 15 seconds. Add the crumbled bacon pieces, onion and mushrooms back to the grease. While grease is piping hot, pour over the dandelion greens and toss. Serve immediately. 

Substitution Note: Olive Oil can be substituted for the Bacon for vegetarians. If you go with this option, you can add a few finely chopped cashews or peanuts to the olive oil and saute for 1 to 2 minutes for added flavor and protein. 

Sauteed Dandelion Greens with Walnuts

As in the recipe above, you will need about 6 cups of freshly picked, tender dandelion greens. Rinse under cool water, allow to dry in a colander or other strainer for several minutes, chop and set aside. 

Heat 2 to 3 tablespoons oil, either olive oil or your favorite cooking oil, in your skillet. Add 1 diced red or purple onion, 2 cloves of finely minced garlic, 1/2 of a thinly sliced red pepper, and 4 or 5 finely diced English walnuts to the skillet at the same time and saute until onion is translucent. Add dandelion greens and cook over medium high heat until the greens wilt and cook down, stirring and turning frequently, about 5 to 10 minutes,depending on your stove top. Serve immediately. Add salt and pepper to taste.

Substitution Note: If you love heat, add 1/2 of a seeded, finely sliced cayenne pepper to the skillet for a spicy treat. If you are allergic to nuts, feel free to leave the walnuts out, this dish is still delicious without them! You can also sprinkle the greens with a bit of grated Parmesan cheese for added flavor and color!

Dandelion Greens in Creamy Cheese-Wine Sauce

Okay, this is a bit more costly than my other frugal recipes, I admit that, but, I think the taste justifies the extra cost. 

Rinse 6 to 8 cups of fresh dandelion greens. Drain, air dry, chop, set aside. 

In a warm skillet, heat 3 to 4 tablespoons of your favorite cooking oil. Add 1 clove of finely chopped garlic, a sprig of finely chopped parsley, thyme and oregano or basil ( or use several dashes of dried Italian seasoning). Add a finely chopped leek or wild garlic (also known as ramps) that you've foraged along with the greens. If you don't have either of these, two to three green onions, coarsely sliced or chopped into 1/2 inch slices will do. Saute until the leek/onion is translucent, about a minute or two.

Add the greens and cook over medium heat, stirring frequently until they wilt. About 3 to 5 minutes.

Add 1/2 cup of wine. Cheap wine works great, any brand of white, red or rose or even a fruit wine will work as well. A frugal tip to keep in mind for when you have small amounts of leftover wine, freeze it and then use it for cooking in recipes like these. If you don't have wine, or prefer to avoid alcohol, substitute clear apple juice, or, water.  Cook for an additional 1 to 2 minutes. 

Add 1/2 to 1 cup of grated Parmesan cheese, 1 tablespoon butter, and 1/2 cup milk into which you've beaten 2 tablespoons flour. Stir. Allow to simmer until it thickens. This dish should resemble creamed spinach when it's done. Serve hot. 

What About the Dandelion Flower?

Those yellow dandelion flowers are also edible. If you enjoyed your time foraging for greens, don't let the flowers go to waste! Be certain to check our site in a few days for more frugal recipes for spring that feature yellow dandelion flowers as the main ingredient! 

Photo Credit: Flickr, Arenamontanus