Central Am Inspired Enchilada Salad

In Central America much of our diet includes beans, tortillas and avacado. One dish that is especially popular is enchilada. These are not the goo covered cheesy hot concotions of US Mexican retaurants. Instead an enchilada is made with a tostada (a crunchy corn tortilla) topped with beans, cheese, and either lettuce or raw cabbage, hot sauce and maybe some aguacate (the name for avocado down here). 

While visiting the US, I needed something "familiar" to my current daily diet and whipped up this for lunch. It is mestizo in nature- a little Central American and a little US flavored. 

Ingredients:

• Crispy corn tortillas
• Mixed greens or shredded cabbage
• Aguacate or Haas avacado- whatever is avail near you
• Good hot sauce (not tobasco) if you like spicy
• Frijoles volteados. I prefer tehse to the gross refried beans of the Old el Paso type. Personally I love the Natura 's or Ducal that you can find in the "Mexican"section of the US supermarket: 

  

• 1 Tomato (I love hierloom or anything with real flavor), diced
• 1 lime
• 1/4 red onion, diced
• 1/2 jalepeño, seeded and diced if desired
• Cilantro, if desired

Preparation:

• Lay out your greens on a plate. 
• Add slices of the aguacate/avacado. I like to leave the pit in so if I don't use all of it, I can wrap and save it for a few days. 
• In a small bowl, mix together a diced tomato, diced red onion and the jalepeño and some chopped cilantro (if using). You just made a version of pico de gallo! Congratulations! 
• Cut lime in half and squeeze into tomato mix. Stir and add salt and pepper to taste
• With your hands, crunch up the corn tortillas to bite sized pieces and sprinkle onto greens
• Heat the bean in a pot or microwave. You can add cheese and/or hot sauce if you like. 
• Scoop beans onto greens and chips
• Scoop the pico de gallo onto the salad. 
• Squeeze the rest of the lime onto the salad. 
• Enjoy! Buen provecho!