I am trying to avoid bread where I can. Sometimes, you just can’t. At dinner every night in Portland when my mom puts a bowl of warmed bakery fresh sourdough on the table, that would be an unavoidable bread scenario. Unfortunately, bread/wheat doesn’t make me feel very good. In pursuit of other options, I rediscovered corn tortillas over Christmas break and their infinite meal possibilities.
Currently, my favorite method is toasting them in the oven until they become one large tortilla chip, then top them with delicious vegetable/cheese/fruit combinations. Tonight: gingery sweet potato with apple slices and cinnamon, and avocado with lime and jalapeno.
2 corn tortillas
½ sweet potato, cooked and mashed
½ teaspoon fresh ground ginger
¼ teaspoon cinnamon plus more for sprinkling
Salt and pepper
¼ Fuji apple, sliced thinly
½ avocado, sliced
1 teaspoon lime juice
1/2 jalapeno, diced
Salt and peper
Preheat oven to 375. Lay tortillas on baking sheet and bake for 6-7 minutes until lightly brown and crisp. Lay avocado slices on tortilla, sprinkle with salt, pepper, jalapeno and lime juice. Serve immediately.
Spread tortilla with mashed sweet potato, layer with apple slices and sprinkle with cinnamon, salt and pepper.