Crock Pot Black Beans

1 lb. black beans (pick over them, sometimes there are little rocks)
1 packet Goya Sazon seasoning (culantro y achiote)
1 tsp. salt
6 cups water, divided

Pour 4 cups hot water into crockpot. Add beans and seasonings. Turn on to high. Leave it alone for a couple of hours. When you see that most of the water has been absorbed, add the remaining 2 cups water. You may only need one. The beans should be submerged by 1/2 to 1" of water. At this point either leave the temperature on high for another couple of hours (taste them to make sure they don't get overcooked) or turn it down to low and leave it for 4 hours.

Optional:
When the beans are almost done cooking, you can add garlic and onion to enhance the flavor. We also add a couple bay leaves. Do it your own way and own the recipe, I say!We eat the beans on rice (toasted in oil before adding water--made by Fred) with whatever the main course is. In Brazil, they eat beans and rice at every meal, no matter what else they are eating with it. Yum!

*cafejohnsoniarecipes.blogspot.com

Cafe Rio Guacamole

3 large avacados
1 large tomato diced finely
2 cloves garlic – mashed
1 Tablespoon olive oil
3 Tablespoons lime juice
Salt and pepper to taste

Mix and enjoy

*Lindsey Jensen Recipe

Cafe Rio Salad Dressing

1 Ranch dressing mix
1 cup milk
1 1/3 cup sour cream
¾ cup mayonnaise
1 bunch cilantro
2 tomatillos or 4 tablespoon salsa verde
2 clove garlic
1/8 teaspoon green tobasco sauce (or 1 jalapeno keeping seeds if you like it hot)
Juice of one lime

Add ingredients in food processor
Refrigerate

*Lindsey Jensen Recipe

Cafe Rio Rice

4 cups water
2 cups white rice
¼-1/2 cup cilantro
3-4 T butter
1-1 ½ T minced garlic
4-5 tsp chicken bouillonJuice of 1 lime, plus rind

Saute rice with butter on low until rice browns
Add garlic and bouillon
Stir in water, cilantro lime juice and lime rind. Reduce heat, cover until done.
(Makes 6 cups! You might want to half this recipe!)

*Lindsey Jensen Recipe

Cafe Rio Shredded Chicken

5 lb chicken
Small bottle of Italian dressing
1 Tablespoon chili powder
1 Tablespoon cumin3 cloves garlic minced

Cook in crock-pot and shred
After shredding let cook an hour longer

*Lindsey Jensen Recipe

Black Bean Salsa

1 (15 oz) can black beans, rinsed and drained
2 (15 oz) cans whole kernel corn, drained
8 green onions, chopped
1 green bell pepper, chopped
1 avocado, peeled and diced
3 tomatoes, seeded and chopped
1 cup chopped fresh cilantro
1 lime, juiced
½ cup Italian salad dressing½ tsp garlic salt

In large bowl, combine all ingredients
Season with garlic salt
Toss and chill until served
(Makes a great salsa when eaten with chips, or serve as part of a taco bar)

*Lindsey Jensen Recipe

Puerto Vallarta Enchiladas

FILLING
Black beans
Choice of meat
Rice
onion

TOMATO CREAM SAUCE
1 cup sour cream
½ can enchilada sauce
Couple sprigs chopped cilantro

ASSEMBLE ENCHILADAS
Corn tortillas
Pepper Jack / Cheddar cheese shredded
Meat and bean filling
Rice
½ can of enchilada sauce
Tomato cream sauceCilantro

Nothing specific for the filling here, I find a crock pot of any meat and black beans works well with enchilada seasoning and onions, hot pepper if you like kick

For tomato cream sauce, blend all ingredients

Microwave corn tortillas in ziplock 10 sec to avoid cracking
Wrap tortillas around spoonful of meat, beans, rice, cheese
Spoon over enchilada sauce to avoid dryness
Place in casserole dish
Top with leftover sauces and cheese
Cover with tomato cream sauce and cilantro
Bake 350 for half an hour

*Lindsey Jensen Recipe

Sorella Rhien's Famous New Mexican Flour Tortillas

1 ¼ c. flour
1 teaspoon salt
1 teaspoon baking powder
1/8 c. butter (softened to room temperature)
½ + cup quite warm water

Mix all above mixing water in carefully to form a soft pliable dough
Divide the dough into 2” balls and keep warm (covered with a cloth).
Cook on a hot ungreased skillet or griddle
Makes 4-5 tortillas