When I’m hungry and I’m walking past a tortilleria — that’s what they call the place where corn tortillas are made in Mexico — I have to buy at least three pesos worth. Three pesos will buy eight tortillas these days, which is more than enough to make several fruit tacos and have a couple tortillas left-over for our dog Chucha. She will just about do anything to get a tortilla thrown in her direction.
A freshly cooked, steaming tortilla has so many different filling options — scrambled eggs with salsa, cheese and tomatoes, last night’s left-over coconut fried fish. Or fruit. For a quick snack, slice up any fruit, the more tropical and sweeter the better, place on a tortilla, and add any of the following: peanut butter, Walnutella, agave syrup, or dried organic coconut if you have some. You could probably think of more goodies to add. Roll it up. Yummy.
You will want to make two or three or five more, especially if a dear husband just happens to wander by to see what’s happening in the kitchen, as mine did. He really liked the banana with homemade peanut butter and agave syrup. It is awesome to have our own home grown bananas. I will never take them for granted.
It’s mango season and our neighbors Luis and Lupe just gave us a bag of mangoes from their ranchito outside of town. I highly recommend sliced mangoes with coconut. So does Russ. The mangoes are so sweet, but we added agave syrup anyway.
Mmm…mmm…mmm. I wish you were here. I’d make one with Walnutella for you.
I was almost laughed out of English class once by my students when I told them I made Black Bean Salsa. No self-respecting Mexican would ever use beans for salsa. Frijoles, ay caramba! I’m not going to tell them I’m putting fruit in corn tortillas. They would never understand.
My healthy ingredient choices: organic agave syrup, homegrown organic bananas, homemade peanut butter (without hydrogenated oils or sugar), organic coconut.