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What's for Dinner?
Celebrate Cinco de Mayo!
By Allison Huller McAlister
Heat oil in large skillet over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 1 to 2 minutes. Add beans, taco sauce, chilies and salt. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 10 to 12 minutes or until beans are tender. Makes four to six servings.
Mexican Cinnamon Brownies
These brownies are simply delectable. The two varieties of nuts and the hint of cinnamon flavor really put them over the top. A great way to top off any Mexican meal!
Ease of Preparation: 
Kid Appeal: 
Overall:
Ingredients:
3 ounces unsweetened chocolate squares
1/2 cup butter or margarine (1 stick)
3 eggs
1 cup sugar
3/4 cup dark brown sugar
1 1/2 teaspoons vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup chopped pecans
1/2 cup chopped walnuts
Heat the oven to 350 degrees F. Melt the chocolate squares and the butter in a saucepan over medium-low heat, stirring occasionally. Remove the pan from the heat and allow the mixture to cool, about 15 minutes.
Meanwhile, in a large bowl, whisk the eggs until they are foamy, then add the sugars and the vanilla extract, and whisk until they're well combined. Stir in the chocolate until it's thoroughly combined.
In a medium-sized bowl, stir together the flour, baking powder, salt and cinnamon. Add the dry ingredients to the egg/sugar mixture and beat until smooth. Fold in the pecans and walnuts. Pour the batter into a lightly greased 13x9x2-inch pan and bake for 25 to 30 minutes or until a knife inserted into the center comes out clean. Makes approximately 24 brownies.