black bean pitas with avacado salsa

Ingredients:

Avocado Salsa

2 large avocados, pitted and diced

1 1/2 to 2 cups tomatoes, diced

4 green onions, chopped

2 tablespoons lime juice

2 tablespoons fresh cilantro chopped (or more! We used 4 tablespoons)

1/4 teaspoon salt

Combine all the above ingredients in a medium bowl and set aside.

Black Bean Pitas

1 tablespoon olive oil

1/2 cup chopped onion

1 teaspoon minced garlic

1/4 teaspoon ground cumin

1 16 oz can black beans, rinsed and drained

1/4 teaspoon salt

1/4 cup sour cream

1-2 tablespoons chopped canned green chilis

1 cup chopped lettuce

Pitas, wraps, or tortillas

Directions:

Heat oil in a skillet over medium-high heat. Add onion and cook until clear. Stir in garlic and cumin. Add beans and salt. Heat thoroughly. Lightly mash the bean mixture, cover and set aside.

Combine 1/4 cup sour cream with a couple tablespoons of green chilis

To make the pitas, spread the sour cream mixture over the pita/wrap/tortilla, then add the bean mixture on top of the mayo, and top with salsa and lettuce.

NOTES:

We always have these with homemade tortillas - yum!

I typically use garlic powder instead of fresh garlic. Garlic is often a bit too strong for me and I never go through an entire thing of garlic.

I go easy on the onion, as it is also a bit to strong for me at times.

We've had this without the lettuce and it's still fab.


Recipe from here.

homemade tortillas

Ingredients:

3 cups all purpose flour
2 teaspoons baking powder
2 teaspoons salt
3/4 cup shortening
3/4 cup hot water

Directions:

1. Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.
2. With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.
3. Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
4. Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy

NOTES:

We LOVE these! We eat them all the time plain, with Mexican dishes, or even with Indian dishes in place of naan (which takes more time and effort to make).

You can substitute one to one and a half cups of the all purpose flour with whole wheat flour, just be aware that it changes the texture of the tortilla so it is more stiff.


Recipe from here.

new recipe blog!

Yes, time for a new blog! Just a little place to keep track of my favorite recipes to make sharing them just that much easier. Enjoy!