Taking on the myth that nutritious food is too expensive! Two pounds of dry pinto beans, $1.29. After soaking overnight, I slow cooked them on high for 5 hours with red onion, jalapeño, a TB of grapeseed oil and iodized salt ( to taste). After they were softened, I drained and mashed them.
Pictured here: Smashed pintos with one organically grown avocado, a few grape tomatoes, a small sliced red onion, a few bits of jalapeño , cilantro, arugula , and a touch of salt. Great as taco filling!