This is a one dish meal I fall back on when in a hurry to put food on the table and into our stomachs. We arrived home hungry about the time we usually eat our midday meal. A meal plan needed to be formulated quickly. Not peanut butter and jelly sandwich quickly. Just quickly. When hungry it is worth a little time to satisfy one’s deeper cravings.
While putting away the just purchased groceries I switched on the oven to 350ºF. I slapped a couple whole wheat tortillas between tart molds oiled with cooking spray and slid them into the oven.
I put refried beans from a can into a lidded oven dish, mixed in a little ketchup and a Tex-Mex seasoning mix Faye had put together and zapped them in the microwave oven for a few minutes.
Meanwhile I chopped a couple avocados to which I added chopped sweet onion, match sticked cucumber and store-bought salsa verde. Any kind of salsa goes well with avocado but I like how adding a little salsa verde to avocado makes a great guacamole and adding a little avocado to salsa verde makes an even better salsa verde.
I removed the tortilla bowls from the tart molds and left them on the oven rack for a couple minutes to crisp up a bit more after turning the oven heat off.
Then it was just a matter of assembling. I lined the whole wheat tortilla bowls with bib lettuce before adding the refried beans. That helps keep the tortilla bowl crisp. I sprinkled shredded Mango Fire Cheddar on top of the refried beans followed by the avocado salad mixture. I topped it all with chopped cherry tomatoes.
I could have taken another minute to add some chopped cilantro but didn’t miss it until I was almost finished eating my meal. I’m sure omitting cilantro from Mexican style dishes is listed somewhere as a sin of one degree or another.
I did bring out some of my fermented hot sauces.