I made up this recipe while I was lying in shavasana after a hot yoga class. I really should have been meditating but was instead thinking of how I could throw together a healthy and delicious but super-fast dinner that would satisfy my craving for refried beans. Given that it took under 10 minutes, I was blown away by how good it was. It really hits the spot and is so delicious and filling!
Serves 2 (Halve portions to make 1 serving)
- 2-4 soft shell tortillas. Depending on how large the tortillas are, you may have to use more or less of them. Here I’m using Sammi’s Millet and Flax Lavash, which is large, but I sometimes use Siete’s tortillas (almond flour is my fave) which are on the smaller side. Siete products are usually available at Whole Foods
- 1 can refried beans such as Amy’s
- Spices: garlic powder, turmeric, cayenne pepper, black pepper, and paprika to taste. Not necessary but helpful. I put 1/4 tsp of each in
- 1 small tomato, diced
- 1 small shallot, diced
- 1 ripe avocado, sliced
- 1 lime, halved
- Vegan sour cream or unsweetened almond, cashew, or coconut yogurt (this is what I use)
Chop the vegetables; mix / intersperse them; and separate them into two portions.
Empty the can of beans into a sauce pan, stir in the spices, and heat on low.
Heat tortillas on a non-stick pan or in the stove until they’re slightly crispy.
Spread a liberal amount of coconut yogurt or vegan sour cream onto each tortilla.
Add beans to one half of each tortilla, or spread out over the whole tortilla if you’re not using sour cream.
Add veggies to other halves.
Squeeze lime halves onto both halves of each tortilla.
Fold and enjoy!