Cinco de Mayo Feast

• 1 lb. bag dried pinto beans
• 1 red onion, chopped
• 3 garlic cloves, minced (we like to use a microplane)
• 1 tsp. chili powder
• 1 tsp. black pepper
• 1 tsp. ground cumin
• 2 Tbsp. kosher salt
• Water

1. The night before soak the beans in a large stockpot full of water. Make sure you rinse the beans first. (Perfect job for even the youngest cooks!)
2. In the morning drain and rinse the beans and add them to a 6 quart slow cooker. 
3. Add the rest of the ingredients to the beans and fill the slow cooker with water.
4. Cook on high for 8 hours.

• 1 cup long-grain white rice
• 1/4 tsp. coarse salt
• 1 cup cilantro
• 2 limes, juiced
• 2 Tbsp. extra virgin olive oil
• 4 Tbsp. water
• 2 garlic cloves

1. In a saucepan boil 1-1/2 cups of water. Then add the rice and salt, cover, reduce heat and simmer until rice is tender. This will take about 15-20 minutes. 
2. While the rice is cooking put the cilantro, juice from the limes, olive oil, water and garlic in a small food processor (a blender will also work) and pulse until smooth.
3. When the rice is done fluff it with a fork and stir in the sauce. (A great job for a little helper!)

• 2 cups all-purpose flour
• 3/4 cup whole wheat flour
• 5 Tbsp. shortening
• 3/4 tsp. salt
• 3/4 cup warm water

1. Mix both flours and salt in a medium bowl.
2. Add in shortening and mix with fingers until they are completely combined. (Perfect for little fingers and a fun sensory experience too!)
3. Add in water, and mix until a dough forms.
4. Kneed for 7–10 minutes or until smooth. Cut into 12 equal pieces and cover with plastic. Let sit 20 minutes. 
5. Roll each piece into tortilla shape (ours are never perfect), and cook each one for 30 seconds, on each side, in a medium skillet over medium-high heat. 
6. Enjoy!

• 2 medium tomatoes, chopped
• 1/4 of a large, red onion, diced
• 2 garlic cloves, minced
• 2 limes, juiced
• 1/2 cup cilantro, chopped
• Salt and pepper to taste

1. Combine all ingredients (A good job for picky eaters because they may actually try it if they made it).
2. Refrigerate for 1/2 hour or more. 
3. Enjoy with chips, tacos, burritos and more! 

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