Melty Crispy Avocado Burritos

A Latin sandwich? Or just the best kind of no-utensil-needed food there is? This is my current favorite quick dish, as I love avocado but need to stop eating it alone or drizzled with olive oil and black pepper... apparently protein is important! There are some optional innies listed but I very rarely use any of them as I feel they prevent a truly "melty" texture. This will make one serving but is easily multiplied by using a calculator, or, if you're feeling up to it, your mind.

The Innies

1 10" tortilla

1/4 cup Not-refried Refried Black Beans (ok if cold)

1/4 cup prepared white rice (also ok if cold)

1/2 small Hass avocado, sliced into small chunks

salt

spray cooking oil

optional: 1/2 teaspoon chopped fresh cilanto and/or 2 tablespoons chopped fresh tomato and/or 1 tablespoon dairy-free sour cream (Tofutti makes the best, texture-wise)

The Way

Spread the tortilla out on a plate or clean surface. Spoon the black beans into the middle of the tortilla in a line that is tapered on both ends. Cover the beans with the white rice, and then sprinkle the avocado one top of that. Add salt to taste and any optional innies (I hate cilanto but you are welcome to it).  Roll the tortilla so that the rice, beans, and avocado are held tightly in the middle (this is called a burrito).

Spray a large skillet or frying pan with spray cooking oil. Heat for one minute on medium-high heat. Place the burrito with the loose end down onto the skillet. Using a spatula, press down gently to expose more of the tortilla to the hot surface. Flip after about 5 minutes or when the tortilla has acquired a beautiful golden tone. When both sides are crispy, remove from heat and serve. 

Zucchini Tomato Sauce

I was surprised at how many of my friends don't know how to make a basic tomato sauce... here's a lighter, tastier sauce that's easy to make and takes just as long to cook as your pasta (ok, boiling time included). Keeps in the 'fridge for a week. I usually eat it with penne and a slice of rustic bread, mmm

The Innies

1 zucchini, sliced and halved

1/2 onion, coarsley chopped

4 cloves garlic, coarsely chopped

1 tablespoon olive oil

4 fresh medium tomatoes, cut into 1/2 inch chunks

1 teaspoon sage (fresh is best if you have it)

1/2 teaspoon thyme

1 teaspoon salt

The Way

Heat the olive oil in a medium thick-bottomed saucepan over medium-high heat for one minute. Add the zucchini, saute for about 3 minutes. Add the onion and garlic and saute just until the onions begin to soften, about 5 minutes (the zucchini will not be soft at this point, and if it is, it's rotten and you should learn more about picking your vegetables).

Add the tomato, sage, thyme, and salt, stir. Simmer for 30 minutes, stirring occasionally, until the liquid has been reduced and the zucchini is tender (but not falling apart).

Remove from heat and serve! 

This also does well with breaded eggplant cutlets (recipe coming soon when i make them better) but you can get dairy-free frozen prepared eggplant cutlets at your local, amazing Trader Joe's.

Not-refried Refried Black Beans

Inspired by a delicious bean burrito at one of the million Mexican restaurants in North Carolina, but without all the slow-cooker crap and fat. Also I don't care for pinto beans much. So! Here are tasty mushy black beans for fillings or over rice. You can use less jalapeno if you are a sissy. Also you can forgo the mashing and serve them whole-bean style! Lumpy goodness! 

The Innies (or, things you are going to put "in" to one another)

1 tablespoon olive oil

2 medium fresh jalapeno, diced

1/2 medium onion, diced

2 cloves garlic, diced

2 can (15 oz each) black beans

1/2 teaspoon cumin powder

2 teaspoons salt

The Way (not to be confused with the Tao)

Heat olive oil in a medium saucepan over medium heat for about one minutes. Add the jalepeno, onion, and garlic. Cook until the onion is slightly translucent (about 5 minutes).

Mix in the beans and the spices.  Continue to heat, stirring occasionally, for 5 minutes.

Remove from heat and, using an electric mixer, beat until all of the beans have broken up (mixture will not be completely smooth). Adjust spices to your taste!

For a completely smooth texture, you can skip the beater and put the mixture into a food processor, but you will have to wait about 10 minutes for them to cool.