Personal

Car Stuff

Extras

Grilled Asparagus and Avocado Tacos

You'll need to oil your grill and your avocadoes really well to ensure that they don't stick. The asparagus, you can just toss in oil before grilling. It's time-consuming to make your own refried beans, but they'll come out much fresher — and much less metallic-tasting — than ones from the can. From: runnersworld.com SERVES 4

12 corn tortillas
12 teaspoons cucumber pico de gallo (recipe below)
12 ounces refried white beans (recipe below) OR store-bought refried beans
12 spears grilled asparagus
2 ripe hass avocados, grilled (oil them AND the grill really well to prevent sticking) and cut into twelve slices
12 teaspoons queso fresco

1. Warm the corn tortillas by placing them on a warm griddle for 30 seconds.
2. Place 1 ounce beans into each of the tortillas.
3. Cut asparagus in half and place on top of beans.
4. Place 1 slice of grilled avocado in each tortilla.
5. Top avocado with 1 teaspoon of cucumber pico de gallo in each taco.
6. Sprinkle with queso fresco.

Cucumber Pico de Gallo

2 kirby cucumbers, ends trimmed and then peeled
1/2 small red onion, finely diced
2 roma tomatoes, finely diced
1 jalapeno pepper, finely chopped
1 serrano chile, finely chopped
1/4 cup freshly squeezed lime juice
2 teaspoons extra virgin olive oil
1 teaspoon lemon olive oil
salt

1. Finely dice the cucumbers, combine with the remaining ingredients, and season with salt.
2. Let stand 30 minutes before serving.

Refried White Beans

1 cup dried cannellini beans
2 serrano chiles, split
1/2 gallon water
1 tablespoon olive oil
1/2 medium yellow onion, diced
1/2 teaspoon dried oregano
2 teaspoons lemon olive oil
1 teaspoon salt

1. Wash the cannellini beans in a colander under the faucet.

2. Spread the beans out on a sheet pan or counter and sort through. Discard any stray dirt, stones, or shriveled beans.

3. Bring the water to a boil in a medium stock pot. Add the beans and the serranos.

4. Reduce to a simmer, cover, and cook, skimming foam from the top occasionally, approximately 1 hour and 45 minutes.

5. To test for doneness, taste three or four of the smaller beans. They should be cooked through and creamy inside.

6. Drain the beans, and reserve the liquid.

7. Mash the beans, along with about a tablespoon of the bean cooking liquid, with a potato masher or the back of a wooden spoon until creamy but not completely mashed.

8. Heat the olive oil in a medium-sized saucepan over medium heat. Sauté the onion with the oregano and salt until golden brown, about 10 minutes.

9. Add the mashed beans and cook, stirring occasionally. Cook until the liquid evaporates and the beans form a mass that pulls away from the sides and bottom of the pan, about 10 minutes.

10. Puree in the blender, while adding the lemon olive oil in a steady stream.

11. Season with salt to taste.