Recipe: Guacadilla and Spicy Bean Taco

I love me some Mexican food! Of course, I normally have my Mexican food smothered with cheese. So I need to find a new way to enjoy it. So I made a guacadilla (quesadilla with guacamole instead of queso) and a spicy bean taco. I served with red salsa, sour cream, and green salsa. I need chunkier salsa. And sour cream that wasn't frozen at one point (it just never goes back to the same consistency). And next time, I'll put them in order of the Mexican flag. Because that would be artsy. Also, I was sooo close to making this vegan and skipping the sour cream. But I just couldn't bring myself to do it. Still, it would be very easy to veganize this recipe :)

Guacadilla
-whole wheat tortilla
-avocado
-lime
-garlic salt
-grape tomatoes

I mashed up 1/4 of an avocado and mixed some garlic salt and lime in. I spread that on a whole wheat tortilla and added sliced grape tomato. Fold it in half and crisp it up on a pan with some cooking spray.

Spicy Bean Taco
-corn tortilla
-black beans
-cumin
-garlic salt

I toasted a corn tortilla on a pan with some cooking spray, then folded it in half and took it off the heat. Then I heated up 1/2 cup of black beans, and mashed them with cumin and garlic salt. I put the beans in the tortilla.

Here is a picture of the first time I made a guacadilla (earlier this week -- I was trying to be healthy). I didn't toast it, but I would definitely recommend toasting now that I've had it both ways. Also, my sour cream was thicker then. But I like the way you can see the guacamole and tomato in this picture.