2 lbs of dry pinto beans, picked clean of rocks and rinsed - put them in a big pot (1.5 to 2 gallon) fill most of the way with cold water, add a chopped onion a slice of bacon or two, a bit of salt pork, or a ham bone, or a little bacon grease (or to go vegan, a little cooking oil - say a Tbsp or 2) a couple cloves of garlic and some black pepper (1/2 tsp?). no salt until the beans are done, then to taste. cook them on low for 5 or 6 hours minimum. time varies with age of beans. add boiling water if things get too dry. stir occasionally. no need to saok over night, I have never done it in my life and we eat a LOT of beans. this can be done in a crock pot too, adjust for volume. Beans double or maybe even triple in size.
place 6 corn tortillas on a cookie sheet, pile on a Tbsp or two of shredded cheese in the center. sprinkle with salt. Bake at 375 or so until crispy. repeat as needed. serve with been soup and salsa of your choice.
keep reheating the beans all week until they start getting kind of thick, then refry them in a big cast iron skillet and some oil/fat while mooshing with the back of a big spoon until thick and creamy. Eat with steamed corn tortillas by hand or use flour tortillas to make burritos.
tacos can be crispy or soft but pardon me if I insist that they be made with CORN tortillas. almost any bits of meat of any kind can be used. top with lettuce or cabbage a little cheese, tomatos and salsa.
squash - either zucchini, yellow or Mexican gray can be sliced up and stir fried with some onions garlic and chopped jalepenos. this is also good with a little hamburger if you have it but fine alone. serve with steamed corn tortillas, salsa and chopped fresh cilantro.
basic salsa is chopped tomato, onion and various chilis - also can add cilantro, tomatillos and/or garlic. guacamole in its purest form is smashed avocado and chopped jamepenos. You can add all kind of other stuff too but a good avacodo doesn't really need much.
a good cheap canned salsa is El Pato in the GREEN can (there are three varieties) you can throw a small can into a batch of rice with some garlic for a fast Mexican rice dish (warnign it IS a bit spicy for some tastes might want to dilute with some chopped canned tomatos or just go for something milder altogether like the generic version of rotel tomatoes)
casuela is a kind of vegetable soup, a whole pot of whatever vegetables and maybe one cheap chuck or shoulder steak. needs a bit of cabbage, carrot, squash, 1-2 inch pieces of corn on the cob, onion, green chile - etc serve with bollilos or steamed corn tortillas
eggs are cheap and good with salsa, beans and tortillas too
fast enchiladas - corn tortillas, cheese, and a can of red or green chili sauce. layer three or so deep on a heat proof plate and either nuke or bake until hot. serve with beans/rice soem lettuce and tomato and onion are good on the side and some like a fresh raw egg cracked onto the top of a hot plate of enchiladas (not me) cooked shredded chicken or beef can be added to the layers too if you have it.
cumin and oregano are good spices to use with meat in Mexican cooking
taco mix and premade taco shells are an abomination, fry your own or steam for soft tacos. easy to do with a microwave - place 6 or more in a clean dish towel and nuke for a minute or two.
quesadillas make a fast snack or breakfast/lunch item - take a large flour tortilla or two small ones warm on a comal or large frying pan - add cheese and leftover meat - chicken, beef, ham, whatever maybe some onion and either fold over the large or top with the second smaller and cook like a toasted cheese sandwich.
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. And tomatoes. And onions. All four of those make for great eating no matter the recipe 
