Happy belated Cinco de Mayo! Vance could barely get his hands out of this guacamole for me to snap a few photos. Chipotle released their guacamole recipe online earlier this week - made at home, it is even better!
Vance claims this is the best guacamole I have ever made - I agree.
Other festive food for the week included tofu, black bean & corn soft tacos and white turkey enchiladas.
1 package extra firm tofu, pressed and drained
1 can black beans, rinsed
2-4 ears of corn off the cobb
1.5 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon cumin
8 small flour or corn tortillas
2 tablespoons canola oil
1/2 purple onion, diced
1/2 teaspoon salt
chopped lettuce, chopped tomato, avocado, shredded cheese, sour cream
In a medium bowl, mash the drained tofu with a fork and add the four dried spices and mix well. In a large saute pan, add the oil, saute the onion for about 3-4 minutes. Add the corn, and saute for another few minutes, add tofu. If the mixture seems dry, add a bit more oil. Add the black beans, season with salt - heat all the way through. Warm the tortillas and serve in taco bar style. This is also very good as a taco salad over lettuce.
I used pulled turkey instead of chicken on these enchiladas by Ree Drummond - they are delicious! Great way to use up leftover roasted chicken or turkey.
Summer is starting!