Tag Archives: Avocado

Roasted Corn, Black Bean and Avocado Quesadillas

These Roasted Corn, Black Bean and Avocado Quesadillas are stuffed full of deliciousness.  This meal won’t leave you hungry!


12oz Frozen Corn
Salt & Pepper
2-3 Tablespoons Olive Oil, divided
4 Large Tortillas (at least 8 inch)
15oz Can Black Beans, rinsed
2-3 Avocados, sliced
8oz Cheddar Cheese, shredded
1 Cup Salsa
Sour Cream


Preheat oven to 400°F and line a baking sheet with foil.  Rinse frozen corn in a colander and towel dry.  On the baking sheet, combine corn, 1 teaspoon olive oil, salt and pepper.  Bake 10 minutes, stir and bake another 10 minutes until lightly browned.

Heat about 1 teaspoon olive oil in a large nonstick skillet over medium/high heat.  Add 1 tortilla.  Sprinkle cheese over the whole tortilla.  On half of the tortilla, top with corn, beans, avocado and some salsa.  Fold tortilla in half.  Once the cheese is melted, remove to a plate.  Repeat with remaining tortillas.

Serve with extra salsa and sour cream.



Yield: 4 servings

-Recipe from SheKnows

Mexican Tinga


Mexican Tinga is an authentic dish made with a chipotle pepper sauce.  Although this dish uses a whole can of chipotle peppers, it isn’t too spicy.  Perhaps my definition of spicy differs from yours though.  This would be delicious with some refried beans in it as well.  I hope you enjoy this Mexican Tinga dish!


1 (7 oz) Can Chipotles in Adobo Sauce
1 (14 oz) Can Diced Tomatoes
1 Tablespoon Olive Oil
1 Garlic Clove, minced
1 Onion, thinly sliced
2 1/2 Cups Shredded Cooked Chicken
Crunchy Tostada Shells
Cotija Cheese
Lime Juice


Prepare the sauce by combining the entire can of chipotles in adobo sauce with the diced tomatoes in a blender.  Blend until smooth.

Heat olive oil in a large skillet over medium/high heat.  Add onion, cooking until softened.  Add garlic, cook 1 minute.

Stir in the chicken and sauce.  Bring to a bubble, reduce heat and simmer to thicken slightly.

Serve the chicken mixture over a tostada shell and top with Cotija cheese, fresh cilantro, chopped avocado and a squirt of fresh lime juice.


Yield: 4 Servings


Chip & Dip Patties


These patties have salsa mixed into them before they are coated in tortilla chips.  They are great with or without a bun.  I found a tasty fresh tomatillo salsa at a local store to make these with.


1 lb Ground Beef
1/4 Cup & 2 Tablespoons Tomatillo Salsa
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
2 Cups Tortilla Chips, crushed
2 Tomatoes, chopped
1 Avocado, chopped
1 Tablespoon Olive Oil



Combine the beef, 1/4 Cup salsa, salt and pepper together in a large bowl.  Form into 4 patties and coat in the crushed tortilla chips.

Cook the patties in a large skillet over medium-low heat.  Cook to desired doneness, flipping once during cooking.

While the patties are cooking, prepare the topping by combining the tomatoes, avocado, olive oil and remaining salsa.  Season with salt and pepper to taste.

Serve the patties with the avocado salsa on top.


Yield: 4 Servings


-Recipe from Rachael Ray Magazine-

Chicken and Avocado Tostadas

I have recently moved to New Mexico, so I thought this meal was fitting.  This recipe came from a Paleo blog, although I un-paleoed it by using corn tortillas.  Oh well.  There is a local store that I got these fresh corn tortillas and Pico de Gallo from – so delicious!


8 Corn Tortillas
Canola Oil
3 Avocados
2 Limes
1/4 Cup Cilantro, chopped
Salt & Pepper
2 Cups Shredded Chicken
1/4 teaspoon Paprika
Pico de Gallo – Homemade or store bought (about 1 cup)


Preheat oven to 400°F.  Place the tortillas on a baking sheet and lightly oil with canola oil.  Place in oven and bake until crispy, turning once or twice, about 10-15 minutes.

Mash together the avocados, juice of 1 lime and cilantro in a bowl.  Season to taste with salt and pepper.  Set aside.

Toss the chicken with the paprika and the juice of half a lime.  The chicken can be warmed in the microwave for 1 minute if desired.

Serve the tortillas with a spoonful of avocado, some chicken and Pico de Gallo on top.

Serves: 4

-Recipe from Paleo Table

Southwest Chicken Salad

Here is a quick salad for an easy weeknight dinner.


1 Tablespoon Extra-Virgin Olive Oil
2 Chicken Breasts, cut into bite sized pieces
1 Onion, chopped
1 Cup Frozen Corn
1 Tablespoon Taco Seasoning
1 Can Black Beans, drained rinsed
Romaine Lettuce
1 Avocado, cubed
Salad Dressing of choice


Heat the olive oil in a large skillet over medium high heat.  Once hot, add the chicken, onion and corn.  Cook until chicken is thoroughly cooked.  Season with taco seasoning.

Add the black beans and cook for a couple minutes to heat.

Serve over lettuce with avocado and dressing of choice.


Serves: 2

Chocolate Avocado Mini Muffins


Even if the combination of chocolate and avocado sounds weird, you need to try these muffins.  They are delicious!  It’s also a great way to get all the great nutrients of avocado into your kids.  Great for Chloe because she won’t even try avocados.  This recipe comes from TrainerMomma.com.


1 Ripe Avocado
1 Cup Sugar
3 Eggs
3/4 Cups Unsweetened Applesauce
3/4 Cup Milk
2 2/3 Cups Whole Wheat Flour
1/2 Cup Cocoa Powder
1 Tablespoon Baking Powder
1/2 teaspoon Salt
1 Cup Chocolate Chips


Preheat oven to 375°F.  Spray two mini muffin tins with non-stick cooking spray or line with paper muffin liners.

Whisk together the avocado and sugar until smooth.  Add the eggs, applesauce, milk, flour, cocoa powder and salt.  Whisk to combine.  Stir in the chocolate chips.

Divide the batter among the two prepared muffin tins.

Bake until a toothpick inserted in the center comes out clean.  About 15 minutes.



Yield: 48 Mini Muffins