Grilled Veggie Sandwiches with Hummus & Avocado

GrilledSandwichesAll right. I have two confessions. First, these aren’t technically grilled, nor do they have avocado on them. *GASP* I know, I’m sorry. But let me explain. So, it’s very early spring here in Colorado and the outdoor grill, much like my legs, are still winterized. But, I do have the spray tan of grills . . .
20140414_175759 Now, about that avocado. I’ve had 4 avocados sitting in a paper bag on my counter for about 5 days and they are still rock solid. I made the mistake of trying to cut into one and it was like stabbing a butternut squash. And if that wasn’t enough, I tried a second avocado and ended up with the same results. In fact, I couldn’t even get the halves apart! I was all ready to place the beautiful slices of avocado next to the fresh basil . . .

noAvocadoIn spite of these culinary catastrophes, I assure you, the “grilling” process worked beautifully, and the avocado would be a grand addition to these sandwiches.



1/2 C balsamic vinegar
1/2 C red wine
1/4 C olive oil
2 cloves garlic, minced

The rest

2 small zucchini, sliced length-wise
1 red bell pepper, cut into wide strips
1 eggplant, sliced length-wise, then again length-wise
1/2 large onion, cut into wide strips
1 avocado (preferably real and not imaginary), sliced
1 C fresh basil leaves
1/2 C hummus, homemade (easy) or store bought (even easier)
6 French rolls, or other sandwich bread


Combine the marinade ingredients in a large zip bag. Add the veggies and let them marinate in the frige for about an hour. Turn the bag over halfway through. Spray the grill pan with a small amount of cooking spray and heat pan over medium heat. Using tongs, place the veggies in the pan. I recommend putting as many slices of bell pepper on as you can because they’ll take the longest to cook. I also suggest flattening them out a little so that you can turn them over to cook both sides. The zucchini and eggplant will take about 3-4 minutes per side.
20140414_181655I continued cooking all of the zucchini and eggplant, transferring the cooked slices to a large sheet of foil and sealing it up while everything else cooked. Everything stayed nice and hot. I then added the onions while the peppers continued to cook.
20140414_182013Once the vegetables are cooked, start assembling your sandwiches! (You can toast the bread first, if you’d like). Spread on some hummus, add the veggies, basil and of course, a few beautiful slices of avocado. Enjoy!


Ultimate Green Protein Smoothie


A friend gave me this recipe over the weekend and I’ve made 3 of these so far! I added a tablespoon of chia seeds because of their amazing health benefits, but you can leave them out if you’d like. Please note, you don’t have to use peanut butter AND protein powder, but if you omit the protein powder, I suggest using vanilla almond milk or a vanilla flavoring for taste. Bottoms up!

INGREDIENTS: (1-16 oz smoothie)

1-1/2 C unsweetened almond milk
1 handful of fresh spinach
1/2 a ripe avocado
1 Tbs peanut butter
1 scoop vegan vanilla protein powder
1 Tbs chia seeds
2-3 ice cubes


Blend 2-3 minutes in a blender until smooth. Enjoy!

Rainy Day Tofu Scramble


So Mother Nature has not been happy with us. A couple of weeks ago, we were having extreme heat that schools actually closed down for a day. Now, Denver and Northern Colorado is having extreme rain and flooding. (And we can’t forget about the snowstorm in May!) Fort Collins is shutting down bridges and closing up shop. Other cities, like Lyons are being completely evacuated. Many of the mountain towns have no water, electricity and gas! We’re fortunately doing fine where we’re at, but other neighborhoods in Fort Collins are gearing up for some serious flooding.


This is between Lyons and Estes Park. Image from Estes Park News.

Yikes! I hope everyone stays safe and that this rain gives us a break!

So while we wait it out, might as well eat, right? Here’s a quick, easy, and versatile breakfast that will be ready in minutes.


1 Tbs olive oil
1 14-oz tub extra firm tofu, drained, pressed and crumbled
6 mushrooms, sliced
1/2 C green onions, sliced
1/2 C black olives
A few dashes of turmeric
A few dashes of cumin
A couple dashes of garlic salt
A couple of dashes of black pepper
1/4 C salsa
1 tomato, diced
1 avocado, peeled, pitted, and diced
Daiya cheese shreds
Flour tortillas, optional


Heat the olive oil in a large skillet. Add the mushrooms and green onion and saute over medium, heat for 5 minutes, or until the mushrooms cook down a little. Add the turmeric, cumin, garlic salt, and pepper. Next, add the tofu and black olives and saute 5 minutes, then stir in the salsa. Cook for a few minutes until everything is hot. Serve either in a bowl, or tortilla along with some Daiya, tomatoes, and avocado. Enjoy!

Field Roast and Avocado Burritos


Yikes, it’s been a while. I have so many new recipes on my list to make, but I’ve been so busy with various different projects, that throwing together a simple favorite has been all I’ve had time for. I’ll get back into the swing of things. I can’t tell you how happy I am to be emerging from the cold and depressing days of winter! We even got our garden started this weekend. (I’ll be bringing you Garden Watch soon). In the meantime, here’s a fast and simple meal that is ready in less than 30 minutes.


1 Tbs chipotle-flavored olive oil (or regular)

1/2 C yellow or white onion, chopped

1/2 C red onion, chopped

4 Field Roast Sausages, Italian Seasoning flavor, crumbled

2 avocados, peeled, pitted and sliced

4 Flour tortillas

Other (optional) burrito fillings: vegan sour cream, salsa, cilantro, diced tomatoes, Daiya cheese




Heat the olive oil over medium-high heat and add the onions. Cook 5-7 minutes, or until they soften. Add the Field Roast and cook over medium heat until heated through, again, for 5-7 minutes.



On a warmed tortilla, layer on some sour cream, Field Roast mixture, avocados, and any other burrito fillings you want. Roll up and enjoy! (See, I told you it was easy)!



Grilled & Stuffed Avocados

There’s a Mexican restaurant here that makes a stuffed and grilled avocado, but they use shrimp and cheese. I wanted to make our own version. We’re lucky around here to find large avocados for a dollar a piece, so when they were on sale, I grabbed several. Our grill hadn’t seen us for a while—in fact, this is the first time we’ve used it this summer. And August is almost over! Anyway, we made the most of it by grilling veggies, too.

I used this great seasoning from Urban Accents: Teriyaki Grill Kabob Kit, soy, pineapple & sesame.

It was really delicious and an easy way to season vegetables for the grill. Just add some oil and mix it with the veggies. We didn’t use the provided skewers, however, and opted for the grill basket. I separated the mushrooms from the rest of the veggies since they cook fast. I recommend marinating the vegetables for a couple of hours. Over medium heat, grill the veggies for about 30 minutes; stirring often. Add the mushrooms to the grill basket with about 5 minutes of cooking time left.

Now…for the Amazing Avocados . . .


3 large avocados, pitted and peeled
3 small tomatoes, diced small
1/2 C red onion, diced small
1/2 C fresh cilantro, chopped
1 Tbs red wine vinegar
1/2 tsp lime juice
1 tsp oregano
1/4 tsp salt
1/8 tsp black pepper
Olive oil
Salt and pepper, to taste
Optional: Daiya cheese


To make the filling, combine all of the ingredients in a medium bowl and set aside. I suggest making the stuffing ahead of time and let it get to room temperature.

Brush olive oil on both sides of the avocados. Season with salt and pepper on the rounded side.

Set the grill heat to low. Using a spatula or tongs, place the avocados on the grill rounded-side down. Season the flat side with salt and pepper. You may have to tilt each side of the avocado to get the rounded edges cooked a bit.

Cook four minutes on each side.

Now . . . you could mix in some Daiya cheese into the filling, heat the broiler in your oven up, fill up the avocados, and broil for a minute. (or top with Daiya and broil) Otherwise, just fill each avocado with tomato filling and enjoy!

Carrot-Ginger Soup

I have been wanting to make this soup for some time, ever since we first had some at The Black Cat in Boulder. My friend Jessie, gave me this recipe. I tweaked it a little, and in fact, I may tweak it a bit more next time I make it by using canned coconut milk instead of coconut meat or shreds. Either way, this is a fantastic soup for any carrot lover. It can be served warm or cold—both ways are delicious. We enjoyed this with the tasty tomato tarts.


3 C carrot juice (I juiced 12 large carrots)

1 avocado, peeled and pitted

3 Tbs freshly grated gingerroot

1/2 C unsweetened shredded or flaked coconut

2 dashes of nutmeg

1/2 tsp salt

1/4 C almond milk

Optional: cayenne pepper, to taste


Combine all of the ingredients in a blender or food processor. Blend until smooth (you may have tiny specks of coconut). If you’d like it warm, transfer to a large sauce or soup pot and heat. Enjoy!

Yields: 32-oz

Avocado and Pinto Bean Enchiladas

These are probably some of the tastiest enchiladas I’ve had. The original recipe is from eat, drink & be veganI made a couple of minor changes because I couldn’t find one of the ingredients, added some green chilies, but also made a bigger batch (inadvertently). Her recipe yielded 10-12 enchiladas, but I ended up with 17—if my pan was bigger, I would have got 18. I’m glad that I bought extra enchilada sauce because of this. I’m not sure if I just didn’t fill the tortillas up enough, but I definitely had lots of filling left over after the first dozen tortillas. In any case, they were delicious. I was really intrigued with the 1/2 cup of cashew pieces the recipe requires and I have to tell you, they’re fabulous—they add just a little crunch. I highly recommend using them. Below is how I made these, but click on the above link for the original recipe.


16-18 corn tortillas

1 Tbs olive oil

2 tsp garlic, minced

1 C onion, thinly sliced

1 tsp Ancho chili powder

1/2 tsp cumin

1/4 tsp allspice

1/4 tsp salt

1/8 tsp black pepper

2-1/2 C mushrooms, sliced

1 can pinto beans, drained

1/2 C cashews, chopped

2 Tbs lime juice

2 avocados, peeled and pitted

1-1/4 tsp salt

2 19 oz cans enchilada sauce

1 small can diced green chilies, mild or hot

Optional ingredients: Daiya cheese, cilantro, and vegan sour cream


Preheat oven to 400. In a large skillet, heat the olive oil and garlic. Add the onions, chili powder, cumin, allspice, the 1/4 tsp of salt, and the pepper. Saute for about 3 minutes.

Add the mushrooms, beans, and cashews and cook another 5-7 minutes. Remove from heat and let cool a few minutes.

Meanwhile, mash the avocado with the 1-1/4 tsp of salt in a bowl, or use the food processor. The avocados I had weren’t completely ripe so I used the food processor. I probably got them a little too mashed, but it turned out just fine.

Stir in half a can of one of the enchilada sauces and the green chilies, into the avocado mixture.

Blend the avocado mixture with the onion/mushroom mixture. At this point, I heated some water in my steam pot to steam the tortilla shells. Place a tortilla one at a time in the pot–it’ll only take about 15-20 seconds per side to steam the tortilla. Pour the rest of the enchilada sauce from the first can on the bottom of a 15″ baking dish (you can also use some from the other can. I also started out with a 9×13 and realized it wasn’t going to be big enough, so I added an 8×8″ baking dish). Fill each tortilla with about 4-5 tablespoons of filling, roll up, and place fold-side down in the pan. Repeat. Pour the remaining sauce on top.

Cover and bake 16-18 minutes. Remove the foil and top with cheese (if using) and bake another 10-12 minutes.

Top with cilantro and sour cream. Enjoy!


Gluten-Free Granola Bars

These are packed with nutty love! They’re also simple to make and grab while you’re on the go. You can sub in your favorite nuts, dried fruit, or even some chopped coconut. Go wild!


3/4 C quick oats

2 Tbs brown rice flour

2 Tbs quinoa flakes

1/2 C nuts, chopped (I used peanuts and pecans)

1/4 C sunflower seeds

1/4 C chia seeds

2 Tbs flaxseeds

1/2 C dried fruit, chopped (I used Craisins)

1/2 C dark chocolate chips

3 Tbs almond butter

1 small avocado, pitted

2 Tbs brown rice syrup

3 Tbs almond milk

1 tsp vanilla


Preheat oven to 350. In a medium bowl, combine the oats, flour, quinoa flakes, nuts, seeds, fruit, and chocolate chips.

Using a fork, mash up the avocado. Add the almond butter, almond milk, syrup, and vanilla. Stir in the dry ingredients and thoroughly combine. Lightly oil an 8″ baking pan and press the mixture evenly in the dish.

Bake for 20-25 minutes, or until the edges begin to brown.

Cool the pan on a rack, then cut into squares. Enjoy!

Easy Tostadas

This is one of those no-brainer meals that when you need something quick and easy, these fit the bill. The Seventh Grader, always helpful when it comes to cooking (but not cleaning) makes this even easier to throw together.


1 bag Boca crumbles

1 can refried beans

1/2 large onion, diced

1 Tbs olive oil

1 pkg taco seasoning

8-12 tostada shells

All the fixins’: Tofutti sour cream, lettuce, tomato, avocado, fresh cilantro, Daiya cheese, and salsa


Preheat oven to 350. In a large skillet, heat the olive oil. Cook the onion and cook 3-5 minutes. Add the Boca crumbles and cook until heated through. Add the can of refries and combine well. In a small cup, prepare the seasoning mix according to the package instructions and stir into the bean/Boca mixture. Place the tostada shells on a baking sheet and warm for 3-5 minutes. Layer on some of the bean mixture along with your favorite toppings. Enjoy!

Mango and Avocado Spring Rolls

I’ve been wanting to make this type of spring roll for a while—I’ve seen recipes for then in various different places, but all I knew is that I had a very ripe avocado and a very ripe mango that needed to be used. These were delicious! The only thing I had trouble with, was coming up with a dipping sauce. Traditional peanut sauce just didn’t seem right for these. They’re good on their own, but I think a sauce would be nice. Any ideas?


14-16 sheets rice paper

8-oz rice noodles

1-2 avocados, sliced thin

1 mango, sliced thin

1 medium cucumber, cut into matchsticks

1 C fresh cilantro

Salt and pepper, to taste


Have everything chopped and ready to go. While chopping, cook the noodles according to package instructions, which is only a few minutes.

Fill a pie plate with warm water. I find it best to set it next to the left of my large wooden cutting board (where I’ll be assembling the rolls). Place a sheet of rice of paper into the water and let it soften for about 45 seconds. Carefully pull it out, let it drip any excess water and then lay it out onto the cutting board. Place another sheet in the water so that it’s ready when you need another one. Start with a handful of rice noodles. They can be hard to tear apart, so I found that having some kitchen scissors on hand is helpful. Place into the middle of the rice paper. Add a couple slices of avocado, mango, and cucumber and top with some cilantro and salt and pepper.

Fold in the sides first, then bring up the bottom and roll up. Transfer to a plate. They’re not that difficult to make as long as your work area is set up before hand. Enjoy!

Crispy “Chicken” Salad

This salad is a staple around my house and each time I make it, I never learn. I eat way too much of it. It’s just so damn good. Not to mention, easy to make. Bake some meatless chicken nuggets and throw some fresh veggies together and you have a healthy meal in minutes.


1 bag Boca nuggets, baked and diced

Romaine lettuce, torn

Fresh spinach, torn

1 tomato, diced

1 avocado, diced

1 cucumber, sliced, then quartered

Vegan pepper jack cheese and/or cheddar, shredded

Green onions, sliced

Tortilla chips, broken up

Vegan Ranch dressing:

1 C Vegenaise

1-1/2 tsp lemon juice

6 Tbs almond milk

1/2 tsp dried chives

1/2 tsp dried parsley

1/2 tsp dried dill

1/4 tsp onion powder

1/4 tsp garlic powder

1/8 tsp salt

1/8 tsp black pepper


I tend to put everything in separate bowls and let everyone create their own salads. To make the dressing, just whisk everything together in a small bowl and transfer to a pourable container. Refrigerate the leftovers. Enjoy!

Chocolate Avocado Banana Bread

That’s right. Chocolate. Avocado. Banana. I figured since the Glazed Chocolate Avocado Cupcakes worked so well, why not give it a try with other stuff? I had two avocados a banana begging to be baked into something, so there you go. The Sixth Grader loves this bread and I have to make sure he doesn’t make a sandwich using it–he loves it that much. Unlike the cupcakes, you can taste the avocado, but for one, we love this green fruit over here and two, the taste is subtle. The chocolate really balances the flavors nicely. Now if the green color is off-putting, I suppose you can add about a 1/4 C of cocoa, but I kind of like the Grinchy green!


1 banana

2 avocados

1 C sugar

1 tsp baking soda

1 tsp baking powder

1 tsp salt

2 C flour

2 Tbs canola oil

1 tsp lemon juice

1/8 C almond milk

1 C dark chocolate chips (Ghirardelli semi-sweet are vegan)


Preheat oven to 350. In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt. In a medium bowl, mash the banana and avocado together. It will look like guacamole . . . yet smell like bananas. Stir in the canola oil and lemon juice.

Add the avocado/banana mixture and almond milk to the dry ingredients and mix well. Stir in the chocolate chips.

Grease and flour a large loaf pan. You can also use an 8×8″ baking dish or even a bundt pan.

Bake for 40-45 minutes. The top will brown, but insert a knife in the middle to make sure it comes out clean before taking out. Let cool for 5-10 minutes before removing from pan and slicing. Enjoy!

Glazed Chocolate-Avocado Cupcakes

Avocado and chocolate? Absolutely! You can’t taste the avocado, but it takes the place of eggs, as well as some of the oil. These cupcakes are so rich, moist, fluffy and decadent. Even the Husband said, “Oh man, these are dangerous.”



1-1/2 C flour

3/4 C unsweetened cocoa powder

1 tsp baking powder

3/4 tsp baking soda

3/4 tsp salt

1 avocado, pitted and peeled

1 C pure maple syrup (I used light pancake syrup)

3/4 C plain soy milk (I used almond milk)

1/3 C canola oil

2 tsp vanilla


1/4 block soft silken tofu (from a 14-oz container), drained and patted dry

3 Tbs pure maple syrup (again, I used light pancake syrup)

1/2 tsp vanilla

1/8 tsp salt

4 oz semisweet chocolate chips, melted


To make the cupcakes, preheat oven to 350. Line a 12-cup muffin pan with paper liners. In a large bowl, whisk the flour, cocoa powder, baking powder, baking soda and salt. Puree the avocado in a food processor until smooth. Add the maple syrup, almond milk, oil, and vanilla; blend until creamy. Whisk into flour mixture.

Spoon the mixture evenly into the muffin cups. I wasn’t sure how much to fill them because you never know with muffins, but as long as you evenly divide the batter among the cups, you’ll be fine.

Bake for 25 minutes.

To make the glaze, blend the tofu, maple syrup, vanilla, and salt in the food processor. Add the melted chocolate and blend thoroughly.

Transfer to a bowl.

Dip the tops of the cupcakes into the glaze, pulling up straight to form peaks. Enjoy!

Recipe: Vegetarian Times

Chipotle-Lime Pasta with a Cream Sauce and Avocado

Vegan MoFo, Day 21

I picked up some Pappardelle’s Whole Wheat Chipotle Lime pasta and since it has a bit of kick, I figured a cream sauce would be ideal to go with it. I also had an avocado on-the-verge of being tossed, so it all came together beautifully!


8-oz Chipotle Lime pasta

2 tsp garlic, minced

2 Tbs Earth Balance margarine

2 Tbs flour

1 C almond milk

2 Tbs Vegan Parmesan cheese

1 tsp lime juice, plus a little more for thinning, if needed

1/2 C Tofutti sour cream

2 green onions, sliced (white and green parts)

1/3 C fresh cilantro, chopped

5-6 mushrooms, diced

1 avocado, diced


Cook pasta 10-12 minutes, or until al dente. Meanwhile, in a large saucepan, heat margarine and garlic. Whisk in the flour. Once the flour is thoroughly combined, whisk in the almond milk, then the sour cream and Parmesan. Stir in the lime juice, mushrooms, cilantro, and green onions. Add more lime juice, if needed.

Ladle the sauce over single servings of pasta and top with the diced avocado. Enjoy!



Quinoa Wraps

My favorite vegan restaurant, Tasty Harmony, makes the best quinoa wraps and I wanted to duplicate it at home. I think I did a pretty good job, but theirs are just plain awesome and hard to totally copy.  You can serve these warm or cold and ordinarily I would use whole wheat wraps, but I didn’t have any. I served these with a spinach salad and it made a quick and healthy meal (especially after all those cupcakes)! They are also ideal to pack for a picnic–don’t forget, quinoa is a great source of protein!


1 C quinoa

1 avocado, diced

1/2 pkg baked tofu, such as from Westsoy, diced

1 plum tomato, diced

Sandwich wraps

Caesar dressing:

1 Tbs Vegenaise

1 clove garlic, minced

1/2 tsp Dijon mustard

1 Tbs lemon juice

1/2 tsp vegan Worchestershire sauce

1/4 C olive oil

1 Tbs nutritional yeast

Salt and pepper, to taste


Add quinoa to 2 cups of boiling water. Stir, cover, and reduce heat to low for 20 minutes. If you want a cold wrap, make this earlier and keep refrigerated. If you’re in a rush, place pan of quinoa in a sink of cold water. To make dressing: Whisk together all ingredients. Pile on the quinoa, avocado, baked tofu, and tomato onto a wrap and drizzle with the dressing. Enjoy!

Portobello Burgers

This is my kind of burger! They took no time at all to prepare—you can saute or grill the portobellos and use your favorite toppings. I went with Hawaiian-style.


4 portobello mushrooms, cleaned and patted dry

1 avocado, smashed

4 Tbs Tofutti cream cheese

4 pineapple rings

4 burger buns

Olive oil

Salt and pepper, to taste


Coat portobellos with oil and salt and pepper. Saute in olive oil for 5-7 minutes on each side over medium heat.

Spread 1 tablespoon of cream cheese on one bun and about a 1 tablespoon of avocado on the other. Top bottom bun with a portobello and then a pineapple ring. It’s that easy! Enjoy!

English Muffin and Avocado Delight

I’m really not sure what to call this–”delight” is really an understatement. I needed a snack that was fresh and flavorful, so I scoured my kitchen for ideas. I had avocados that I was needing to make something with and voila! And idea was born…


1 English muffin, sliced in half and toasted
1 small tomato, sliced or for even more flavor, a slice of roasted red pepper
1 small avocado, sliced
1-1/2 tsp hummus
Balsamic vinegar
Spinach leaves, optional


Spread hummus evenly on both slices of English muffin. Top with a tomato slice and 2-3 avocado slices. Drizzle with a little balsamic vinegar. It’s that easy! My tastebuds were loving me! Enjoy!

Soyrizo Layer Dip

Meat-eaters won’t know the difference! I like to use Soyrizo instead of refried beans because it adds so much flavor. Soyrizo needs no seasoning, isn’t raw and can be served cold or heated up. I served this dip cold and didn’t tell people it was vegan. It was gone in a matter of minutes! The ingredient amounts are approximate–I just threw it together and how much you layer on is up to you.


1 pkg Soyrizo
1 C Tofutti sour cream
1 C Vegan cheddar, shredded
1 C sliced black olives
1 C green onion, sliced thin
1/2 C salsa
1 C fresh cilantro, chopped
1 C fresh roma tomatoes, diced
Optional: 1C prepared guacamole, or 1-2 C diced avocado


Layer Soyrizo, sour cream, guacamole, salsa, cilantro, green onion, tomatoes, cheese, olives and enjoy with your favorite tortilla chips!

Classic Guacamole

The recipe is actually my sister-in-law’s and perhaps it’s just how most guacs are made, but this recipe is always a hit. The ingredients are kind of approximate–don’t get too heavy-handed with them right away–you can always add more flavor to taste. Keep in mind that most tortilla chips are salted, so I wouldn’t go too crazy with the garlic salt.


6-7 ripe avocados
2 Tbs lime juice
1/2 C salsa
1/2-1 tsp garlic salt
1/2 C fresh cilantro, chopped (A total must)!


Mash the avocados with one of these (pastry blender)…it works the best, especially if the avocados aren’t quite ripe enough.

Add the lime juice, garlic salt and salsa, mix well. Taste to adjust seasoning. I then gently stir in the cilantro and serve with tortilla chips! Always a crowd-pleaser…enjoy!
NOTE: To keep it from browning, cover with plastic wrap, but mold the plastic wrap to the top of the dip so that air will not get to it.

Soyrizo Tacos

Soyrizo is such a perfect alternative to meat and these tacos are so satisfying and delicious. Combined with fresh ingredients, vegans and non vegans alike will love them!


1 Tbs olive oil
8 oz vegan chorizo or taco crumbles (found in the tempe and tofu section)
4-6 corn shells (or soft, if you prefer)
1/2 C diced onion
1/2 C chopped tomatoes
1 C tofu sour cream (Tofutti brand)
2/3 C shredded vegan cheese
Prepared salsa
I added diced avocado and chopped fresh cilantro


Heat the olive oil in a skillet over med-high heat (I added the onions at this time and cooked until softened). Add the chorizo or taco crumbles and cook, stirring until heated through, 3-4 mins.

Arrange onions (if you want more), lettuce, tomatoes, salsa, sour cream, cheese, avocado, salsa and cilantro in bowls. Assemble as you want! Enjoy!