Fiesta Bowls!!! (Yes, fiestas require three exclamation points… always.)

These little guys make a great appetizer.  You could even set out all the ingredients (along with any other fillings/toppings you enjoy) and let your guests build their own bowls.  Carnivores can include the cooked meats of their choice, too.  Enjoy!


12 small (5- or 6-inch) corn or flour tortillas

One can black beans, drained and rinsed

1 avocado, peeled, pitted and chopped

1 cup roasted poblano and bell pepper salsa (or other salsa of your choosing)

1 cup pepperjack cheese sauce

1/2 cup fresh cilantro, roughly chopped


1.  Preheat oven to 350F.  Tuck the tortillas into the wells of a 12-muffin tin to form small bowls.  Corn tortillas have a tendency to tear, so be a little careful when using corn tortillas.  Bake until the tortillas are crisp.  Remove from oven and allow to cool.

2.  Fill the tortilla shells with black beans and avocado.  Top with salsa and cheese sauce.  Garnish with fresh cilantro and serve.

Tortilla shells can be kept in a tightly lidded box or tightly sealed plastic bag for a day or two.


Celery Root, Kale, and Avocado Slaw

So I tried out this slaw from Whole Living—Celery Root, Kale, and Avocado Slaw –—with a few tweaks and it was pretty darn good.  My changes:

Use half the celery root, double the kale, and one-third the olive oil.

Grate the veggies by hand, for a little arm workout.

Wash the kale after grating and let it retain some water. This will keep the avocado mixture smoother, since there is less olive oil.