Avocado Tacos

I need to start this post with a disclaimer.  Avocado Tacos are not actually a freezer meal.  However, they are incredibly easy and convenient especially since they don't require any cooking.  They are so easy and fast to put together that I think they are in keeping with the spirit of this blog.  These tacos are a delicious staple for our summer meals.  They are cool, refreshing and filling, plus they don't heat up the kitchen.  A perfect meal for hot summer days.

Another advantage to these is that they can be modified in a variety of ways to make them even easier.  Sometimes I leave out the diced tomatoes to save time and just let the salsa stand in for the tomatoes.  Or you can use pre-shredded lettuce or spring mix instead of cutting or shredding lettuce yourself.  We really like the queso fresco for these, but we have sometimes used pre-shredded cheddar or Mexican blend in its place to save time on the crumbling or a trip to the store.



Serves 6

18 corn tortillas
6 avocados, mashed and seasoned to taste with salt and pepper.
12 oz queso fresco, crumbled
15 oz can black beans, drained
salsa
sour cream
lettuce
tomatoes, diced

1. Heat up to 12 tortillas at a time by sprinkling 3 tablespoons of water on a clean kitchen towel.  Squeeze the towel to distribute the moisture throughout.  It's okay if there are dry spots.  Wrap the towel around the tortillas.  Place them on a plate or other microwave safe dish.  Cover and microwave for 3 minutes at 50% power.
2. Spread the mashed avocado on the tortillas and top as desired.