Friday, June 19, 2015

Avocado Tomato Salad

It's kind of like guacamole, but you can eat it with a spoon! Or on haystacks. Or with taquitos.

Stir together
  • 2 ripe avocados, cubed
  • 2 large ripe beefsteak tomatoes, chopped
  • 2 Tbsp fresh lemon juice
  • 3 Tbsp. chopped cilantro
  • 1/2 tsp. salt 

Black Bean Taquitos

  • Black Bean Taquitos

  • This is my new favorite meal!

  • Preheat oven to 425˚.

  • Cook the following in a frying pan until the onion is translucent:

  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 small jalapeno, seeded and chopped
  • 1 tablespoon vegetable oil

  • Then stir in:

  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon sea salt
  • 1 cup black beans
  • 1/2 cup cilantro, chopped
  • 3/4 cup vegan cheese (commercial or I use this recipe.)

  • Wrap in a damp paper towel and microwave for 45 seconds:
  • 12 corn tortillas, more if needed

  • Divide filling mixture evenly between tortillas. Roll tightly and place seam side  down on a baking sheet that has been sprayed with non-stick spray. Brush lightly with oil.

  • Bake 12-15 minutes until the tortillas are light brown. Serve dipped in salsa, guacamole, or sour cream.