Vegan Avo-dillas

Today I broke my taste buds. While rummaging around my kitchen for something to eat, I realized I felt too lazy to prepare and cook an entire meal and I really wasn’t in the mood for a salad or plain sandwich (although, no sandwich is really plain now that I have my Just Mayo). So I assessed what I had laying around and I saw some avocados, tomatoes, and some tortillas I made yesterday (I will post that recipe below). I recently acquired some Just Mayo Chipotle, so I thought….hmmm how would this taste as “guac”…. well, it is AMAZING. This is a super simple, absolutely mind-blowingly delicious meal that will forever be a go-to for my family.  Lets get started!

You will need:

 

Ingredients

• 1 Small Avocado
• 1 Roma Tomato
• Just Mayo Chipotle
• Nutritional Yeast  (optional)
• Tortillas

In a bowl mix avocado and Chipotle mayo, smashing until the avocado is smoothish. Chop tomato into small pieces and stir into avocado mixture. If the Tortillas are fresh, I spread them with the filling and eat immediately; if they are previously made or store bought I simply toss them onto a hot stove eye and heat until browned on both sides. Then I add the filling between two tortillas sprinkle with nutritional yeast and BAM! Consume immediately.

Smashed and Tomatoed

Spread and Ready for a Top

Tortilla Recipe:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup water
• 3 tablespoons olive oil

1. In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes.
2. Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in. circle.
3. In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned. Keep warm by folding into parchment paper and covering with a plate.