Corn tortillas, leftover pinto beans and a large batch of Salsa de Aguacate quickly become a meatless dinner for two. Use eggs for a vegetarian version or vegans can substitute pressed and pan fried tofu for the eggs. Either version is a delicious, quick and nutritious Monday night meal. The salsa is a raw version which adds a refreshing component to a normally heavy dish. Top with roasted peppers or chilies.
- 1 medium avocado quartered
- 3/4 lb of tomatillos quartered
- 1/2 small white onion-diced
- 1 small garlic clove
- 1 jalapeño seeded
- 1/4 tsp salt and sugar
- 1/4 c cold water
- 1/2 c cilantro roughly chopped
- 1 small lime juiced
Place sugar, salt, garlic, onion and lime juice in food processor. Pulse until minced. Scrape down as needed with spatula. Add jalapeño and 1/2 tomatillos, pulse until coarsely chopped. Add 1/2 avocado and 1/2 cilantro, blend until smooth. Add remaining avocado and tomatillos, blend until desired consistency. If sauce is too thick whisk in cold water 1 T at a time. Chill for 1 hour before serving. Store for up to 5 days in the refrigerator.