Homemade Refried Beans & Shredded Buffalo Chicken Wraps

My favorite refried beans are the ones you get in the mexican restraunts.  They are so packed full of flavor.  The ones in the can, not so much.  This is the first time I have ever made refried beans, and I have to say it was a giant success! I will never spend money on canned beans again! 

 On the same note of things that we love, who out there loves buffalo wings?? I know Tom and I sure do!  We could eat them until we were breathing fire! (yes, that is how much we love them!)  The only problem with them, is that they are sooo high in fat.  This recipe gives you all the yumminess of buffalo wings, without the overwhelming guilt that comes with them!

So for the beans, here is what you are gonna do:

Put about 2" of dried (rinsed) pinto beans in a LARGE stockpot.  Add about 3T chicken granules, 1T galic salt, a dash of ground cumin and enough water to come about 2" shy of the top of the pot.  Crank up the heat to high, and bring to a boil.  Lower heat to about medium (depending on your stove), and cover.  Let simmmer until beans are very tender, stirring occasionally.  You are going to have to keep adding water, as the beans will be absorbing it all. 
Drain beans, and reserve all the remaining liquid from the pot.  Put the drained beans into a large mixing bowl, and add about a cup of cooking liquid to the beans.  Using an electric hand mixer, beat on low speed, incorperating more liquid as you go.  You will want them somewhat runny, as they set up  quite a bit after mixing.  Be sure not to over mix the beans though, you do want some whole beans, and chunks in the mixture.
Serve with your fave dish (or the one below) and enjoy as much as we did!  Store in the fridge for up to 10 days. 
NOTE: this batch makes a TON of beans...you may want to put some in jars, and give to some of your friends!  I am going to try freezing some and see how they turn out...I will let you know...of course, if you have a canner, just go a head and can them.
(recipe adapted from chef-in-training.com)

For your buffalo wraps:

2 very large skinless, boneless chicken breast
1T lime juice
dash of kosher salt
1/4 C buffalo wing sauce (I like to use Franks Red Hot Buffalo Wing Sauce)
1T ranch dressing
1T lowfat buttermilk
Lettuce, shredded or whole leaves
Grated cheddar cheese
Whole wheat tortillas 

Sprinkle your chicken breast with salt.  Poke holes all over chicken with either a fork or knife.  Place ckicken in a crock pot sprayed with cooking spray.  Drizzle lime juice over chicken breast.  Cook on low for about 7 hours.
When chicken is tender and cooked, put in a bowl (I like to use a pie plate) and begin to shred using two forks, and just pull the chicken apart.  In a small bowl, mix together your wing sauce, ranch and buttermilk.  Pour over chicken and mix well. 
Layer totillas with chicken, cheese and lettuce.  Wrap up and serve with a side of your homemade beans!  This dinner makes great leftovers, and very quick lunch to throw together if you are runnin out the door! Hope you enjoy it as much as we did!
(Recipe adapted from Betty Crocker recipe calendar)