Sprouts routinely has chicken tenders for a great price, so I buy about 3 packs at a time. This pack was $2.98 and had 5 fat tenders. Today, these chunky tenders will feed my family a fresh and healthy Mexican meal for less than $10 bucks!

Pinto Beans (yes, I make my own. Cheap, healthy and SUPER easy):

1/2 lb. dried pinto beans (rinsed) – $.59
2 oz shredded cheese – $.40
2 Tbsp salt – pantry
1 Tbsp pepper – pantry

COST: $.99

Start with a large pot and fill with 3 quarts water. Bring to boil, add salt, pepper and dried, clean beans. Cover, bring back up to boil, then reduce to rapid simmer. Keep covered and cook for 3 hours, checking regularly to make sure you don’t need to add more water. Beans should never show on top of water. Add water as necessary. At the end of 3 hours, re-season and uncover to cook down for last hour. Continuing on rapid simmer. If you don’t have time to watch the beans cook, you can do this same recipe in a crockpot and cook all day on low, but use 2 qrts water. Perfect and healthy too! To serve, top with just a sprinkling of whatever cheese you have.

Chicken Fajitas:

I don’t have a hard fast rule on my recipe for fajitas. It’s whatever meat and bell pepper I have on hand. Today, chicken tenders and red bell pepper!

5 Chicken Tenders – $2.98
1 Red Bell Pepper – .88
1/2 Onion – .35
8 flour tortillas – 1.39 per 12 pack = $.93
1 Tbsp Chili Powder – pantry
1 tsp salt – pantry
1 tsp pepper – pantry
1 tsp garlic – pantry
1 Tbsp Canola Oil – pantry

COST: $5.14

Slice onion and bell pepper, sprinkle with salt & pepper and set aside. Take chicken tenders and slice them into 1/2″ slices or even small chunks. Your choice. Toss the chicken with the salt, garlic, pepper and chili powder (I use New Mexico red chili and buy in bulk to save $$). Set aside while you prepare the salsa fresca. See recipe below.

OK, presumably, salsa is done, so you need to make your fajitas. Make sure your tapa (or pan for tortillas) is warming. I have a cast iron flat griddle, ONLY for tortillas. Get you one! They’re great.

For the fajitas, I use a wok, but any fry pan works. Heat up and then toss in oil, followed by marinated chicken. Fry on medium high. Cook 1/2 way (3-5 mins), then add bell pepper and onion to pan. If you like spicy, now is the time you might want to add fresh diced jalapeno or serrano chile as well. Cook 5 more mins or till there’s a good sear on everything. Done! Serve on warm tortillas and top with salsa.

Salsa Fresca Tex Mex (with kidney beans, corn and avocado):

Well, Avocado has been on sale in San Diego. 4 for $1! So yeah, it gets bought up and tossed in to a kick up a standard salsa fresca.

4 Fresh Tomato – 1.10
1 Ripe Avacado – .25
1 Yellow Onion – .35
Handful Cilantro (if you like it) – .25
2 Lemons – .50
1 Lime – .20
1 can kidney beans – .69
1 can yellow corn – .49
Salt and Pepper to taste

COST: $3.83

Drain beans and can corn very well. Toss in large bowl. Chop tomato and onion into very small dices. Add to beans and corn. Add all the juice of the lemons and lime to mixture. Dice avocado and add to bowl. Clean and chop a handful of Cilantro, add to salsa and toss/stir everything together. Be gentle. Salt and pepper to taste. Wow! Fresh and tasty!

Mexican food is a favorite in our house. We might be bias though. 🙂 Anyway, remember, even Mex can be healthy, if you cook it yourself. Give this recipe a try. It’s easy, healthy and delicious!
GRAND TOTAL: $9.96