Pintos & Cheeze Premium PD Recipe

2016-08-30

A popular fast food taco place put this creamy cup of beans topped with flavorful Taco Sauce, melted yellow cheese, and enjoyed with a fun to use “spork,” on my favorite lunch options list during high school. I traded in the spoon-like fork for a crunchy edible utensil. Baked Tortilla Chips scoop up this flavorful remake perfectly for an after school snack or main dish, dinner served with fresh shredded romaine and all the toppings.

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Comments (2)

  1. posted by melparsons.veg on February 23, 2018

    SOOO good! It is so simple and yet so delicious! Definitely love having it with the taco sauce!!

  2. posted by mcddeb on September 4, 2016

    As I posted on the Taco Sauce Comments; Very good! Made this to go with a Mexi-bowl – layer of rice, layer of the pinto beans, layer of Not-Yo Cheeze Sauce, Soy Dream-topped with the taco sauce. yummy – the hubs chopped up fresh jalepeno on top of his. Next time I will make some crumbles with Mexican spices to make it a ‘beef’ and bean dip Mexi-bowl.

    I sped read the directions, think I added too much of the liquid as mine were quiet soupy, still very good, will pay closer attention next time, because there will be a next time.

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