Avocado Garbanzo Sammiches

Oh glorious garbanzo, how I love you.  You make fabulous dips and spreads, delicious soups and curries, and the most spectacular sammich salads.  When I saw you pairing up with avocado, oh my.  Swoon.  A huge thanks to Amuse Your Bouche for introducing the two of you.  ❤

Run to your pantry and fridge!  Your mouth will be so happy.  🙂

• 1 avocado
• 1 can (15 oz) garbanzo beans (chickpeas), drained
• 2 green onions, chopped
• 3 TBSP fresh cilantro, chopped
• 1 TBSP lime juice
• salt and pepper to taste
• garlic powder to taste–I added this at the last minute–yum!
• pita pockets and tomato for serving

Skin and pit your avocado and place it in a bowl with the drained chickpeas.  Mash them together with a fork or potato masher.  Leave a few “half” garbanzos for a nice texture.

Stir in green onions, cilantro, lime juice, salt and pepper, and garlic powder.  Taste and adjust seasonings.

Spread inside a pita, add a few tomato slices (I like roma tomatoes) and lunch is served!  I enjoy this sammich even when it’s cold outside.

The creaminess of the avocado pairs nicely with the meatiness of the garbanzos and is perfectly punctuated by the onion and cilantro.  Lime brings the freshness and prevents the avocado from browning.  Leftovers can be safely stored in an air-tight container in the fridge for a day or two.

If you’re like me and enjoy a chickpea salad, you might also want to try my Curried Chickpea Salad Sammiches.  Yum!

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Black Bean and Sweet Potato Tacos

Last week before a Rockies game, we stopped into Prost, a Denver brewery specializing in German-style beers, or rather, biers.  We had lunch from the food truck parked outside.  I selected black bean and sweet potato tacos from the menu; yum-yum-yummy!  I just had to come home and try to make them, even though Michael is no big fan of the sweet potato.  I think they came out pretty close, if not even more yummy, due to the home grown tomatoes, green onion and cilantro topping them.  🙂

These are super fast, super easy-peasy, and perfect for company no matter how they prefer to get their protein.

• 1 (15 oz) can black beans, drained and rinsed
• 1 sweet potato, baked and diced (I baked mine in the microwave)
• 1 small can diced green chiles
• 1 clove garlic, pressed or minced
• 1 tsp ground cumin
• salt and pepper to taste
• corn tortillas
• lettuce, shredded
• cilantro, roughly chopped
• tomatoes, chopped
• avocado, sliced
• green onion, chopped
• 1 lime, cut into wedges

Pierce the skin of the sweet potato and bake until done.  This took a bit over 4 minutes in my microwave; remember microwave power varies.  As soon as it becomes cool enough to work with it, peel and cut into 1/4 inch dice.

In a pan, saute the garlic in a bit of veggie broth.  Cook until it starts to become golden and aromatic.

Add beans and green chiles to the pan, followed by sweet potato, cumin, salt and pepper.  Stir to combine.

Warm tortillas in the microwave, wrapped in a clean kitchen towel or tortilla warmer.  Prepare your toppings.

Assemble tacos with the black bean mixture, green onions, cilantro, tomatoes, avocado, and lettuce.  Squeeze fresh lime juice over the tops.

Enjoy with a bit of salsa if you like (Michael loves hot sauce on these), and a margarita or two!

So how did the “Not a Big Fan of Sweet Potatoes” like them?  Michael sez, “Yum!” They were yummy the next night as some of the best leftovers ever.  You’ll get about 12 regular-sized tacos from this recipe.  I’m thinking they would make luscious little appetizers made with tiny corn tortillas.  The filling would also be spectacular rolled into corn tortillas and baked as enchiladas.  Oh yummy!