Snack: Spicy Tortillas Mytri Style

Spicy Tortillas

Ingredients:

• 6 hard shell tortillas
• 1 can Black beans, drained
• 1 avocado, peeled and chopped
• 1/4 cup chopped cilantro
• 1 tbs lemon juice
• 1 tomato, diced small
• 6 corn chips, crushed, any style
• 2 to 3 tbs of hot sauce
• 1 small onion, diced small (optional)
• 1/4 cup finely grated Colby or any cheese of your choice (optional)
• 1/2 tsp salt to taste

Method:

Mash the drained black beans and add the hot sauce and mix well. Chop avocado, cilantro, tomato and add salt and lemon juice to taste. Take one hard shell tortilla and  spoon in 2 tbs of  the spicy black beans, then spoon in 2 tbs of the avocado mixture. Next, add 1 tbs of grated cheese or skip and go to the next step. Top all with a tablespoon of crushed corn chips. Continue and repeat the above steps with all the tortillas.

Cooking tips:

You  can add chopped jalapeno peppers, bell peppers to the avocado mixture.  Toasting the tortillas slightly in a toaster oven, gives another dimension to the taste. Quantities for the filling are just for reference and can be changed as needed.

Serving tip:

Serve anytime of the day as a snack or serve as a side dish with any Mexican entree.

Avacado Quesadillas

Avocado Quesadillas
Ingredients:

• 4 ripe tomatoes
• 2 ripe firm avocados
• 2 tbs red onions chopped
• 1 tbs of lemon /lime juice
• 1/2 tsp hot sauce (or chili powder)
• 1/2 cup thick yogurt (or sour cream)
• 1 tbs cilantro finely chopped
• 8 large flour tortillas
• 3 cups coarsely grated Monterrey Jack cheese
• 1 tbs of olive oil (optional)
• 3/4 tsp salt
• 3/4 tsp pepper

Method: Seed and dice tomatoes into 1/4" dice. Quarter the avocados, pit and peel. Cut avocados into 1/4" dice. In a small bowl combine tomatoes, avocado, onion, lemon juice, 1/2 tsp salt and 1/2 tsp pepper. In another small bowl mix yogurt, cilantro, 1/4 tsp of salt and 1/4 tsp pepper to taste.
Cooking Tips: Pre-heat a tava or a non-stick pan/skillet on medium heat. Add a tortilla to the skillet and cook for 30 seconds. Then flip the tortilla with a turner. Cover half the surface of the tortilla surface generously with the grated Monterrey Jack cheese. Fold the tortilla over and press down gently with the turner. Turn the tortilla over a few times to melt the cheese. Remove the quesadillas from the tava on to a plate. Cut into 4 to 6 wedges. Continue to cook the rest of the tortillas in the same manner. Smear the tava with a drop of oil when cooking the tortillas if the tortillas are sticking to the tava.
Serving Tips: Serve hot. Top with avacado and yogurt mixture just before serving.

Salsa

Salsa
Ingredients:

• 4 ripe tomatoes, finely diced
• 1/4 red onion, finely diced
• 1 jalapeno, seeded minched
• 1 tbs cilantro finely chopped
• 1 tbs lime/lemon juice
• 1/4 cup olive oil
• 1/2 tsp salt

Method: In a mixing bowl, combine all ingredients together. Toss thoroughly. Let stand 15 minutes before serving.
Serving Tips: Serve salsa with burritos and tacos. Can be a dip for a variety of chips.

Guacamole

Guacamole

Ingredients:

• 4 ripe avocados
• 1 tbs of lemon/lime juice
• 1/2 red onion chopped
• 1 ripe tomato diced
• 1 clove garlic crushed (optional)
• 2 tbs cilantro finely chopped
• 1/2 tsp cumin powder
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp pepper

Method: Cut the avocados into halves, and remove the pit. Peel skin or scoop out the flesh with a spoon. Mash avocados with a fork or finely dice, leaving it still a bit chunky. Add remaining ingredients and gently mix. Refrigerate covered with a plastic wrap for at least 1 hour before serving.
Serving Tips: Serve guacamole with any burritos, tacos etc. It can be used as a dip for a variety of chips.