Inspired by the deliciousness of the refried beans for last nights’ burritos. I knew I did not want another burrito for lunch, but I did want those re-fried pinto beans. And so, this particular non-queso quesadilla was born.
It’s just refried beans, sliced avocado, thinly sliced onions, and sliced grape tomatoes layered between two tortillas (rice flour in this case) and warmed through on the stove-top.
Served, of course, slathered with salsa.
A pretty basic recipe, but here it is, just in case anyone needs it.
1 perfectly ripe avacado, peeled & seeded
About 1 Tablespoon of freshly squeezed lemon juice (to taste)
Sprinkle on some sea salt, preferably Redmond’s
And, add a clove of diced garlic (FRESH garlic, not the jarred in the fridge stuff and no powder!)
Mash it all together with a fork, enjoy!
And yes, that’s more than a clove of garlic, about 3 to be exact. But, I’m sick so besides the fact that I couldn’t taste the one clove, the actual guacamole in these photos was for medicinal purposes.
“Let your food be your medicine, and your medicine your food.” – Hippocrates