July 9, 2003
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GUACAMOLE
3 ripe avocados, medium sized
½ of a medium sized white onion, diced
3 tablespoons fresh cilantro, chopped coarsely
1 teaspoon minced garlic
2 Tablespoons lime juice
½ tsp salt
Ground black pepper
2 Tablespoons of sour cream
Cut avocados in half, remove pit and spoon out insides. Place in a mixing bowl and mash minimally with a potato masher. Add onion, cilantro, lime juice, salt and pepper, and sour cream. Mix until combined and chunks of avocado are still visible.
Bean & Rice Burritos
1 can (15 ounces) black beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes, drained
2 teaspoons garlic powder
1 teaspoon ground cumin
2 cups cooked rice
12 flour tortillas (7 inches), warmed
4 ounces process cheese (Velveeta), cut into 12 slices
1 cup (8 ounces) sour cream
In a large skillet, combine the beans, tomatoes, garlic powder and cumin; heat through. Stir in the rice. Spoon about 1/3 cupful off-center on each tortilla. Top with cheese. Fold sides and end over filling and roll up. Serve with sour cream. Yield: 6 servings.
