From 11:45am on, it was ortho appt, take that kid to lunch cuz he missed it at school, took the little guy to the store for lunch because there wasn't anything at home for him, do a little research and prepare samples for an appt., go to the appt, pick another kid up from school, did a load and a half of laundry, went to worship practice, forgot to pick up a kid at a friend's house (thankfully they brought her home), picked up the little guy who was hanging out with dad at Kung Fu, and then went back to the store for items for dinner, but it had to be quick cuz now it was 8:45pm. Since it was the little guy's turn to pick dinner and he chose chips and cheese, and that wasn't gonna fly. I tried to get as close as possible to fill his Mexican craving and fill everyone up, and came up with this. What surprised me was that everyone talked about how good and filling it was. Once again, I have a dish with no-name. And probably not for the salt conscious.
1 Can Vegetarian Refried Beans
2 Cans Ro-tel (1 Mild and 1 Original - Kids will only tolerate a certain level of spiciness = )
1 1/2 Cans of Organic Mixed Beans (Pinto, Black and Kidney)
1/2 Can Organic Corn (strained)
Gluten Free Tortilla Chips (We made our own)
Toppings: (up to you)
Now this is tough. Listen carefully! I opened up the cans of Refried Beans, Ro-Tel and Corn (strained) and dumped them in the pot. I opened the cans of beans and used a fork to get the beans out because I wanted some of the juice, but not all off it, and I didn't use the whole two cans (but you can try) because it seemed to take a way from some of the flavor. I mixed until it was warm and scooped into the bowls. I had kids make the chips. We added whatever garnishments we wanted, and scooped it up with the chips!
I hope you enjoy this quick one!