'Tis the season for avocados

It only took me 20 years to fall in love with an avocado but after that first smooth bite, I was hooked for life! When I think of avocado's, I think of a trip I took to Minnesota in 2005, where most, if not all of my family resides. After a long day of driving/waiting/sitting/flying/driving/unpacking I finally had the chance to sit and hunker down on some good old fashioned mid-west food (at a restaurant of course). To my surprise, I found the avocado few and far between the menu list. The only thing I found amusing was a chicken caesar wrap (avocado included). After I ordered, I received strange looks and was told that not only do I speak "Californian" but I also eat like a Californian. My response was, "like oh my gosh, I guess I like totally do, huh?" I guess I never realized how lucky I am to have SO much produce grown nearby. Californians have it made..


Back to the avocado, did you know that the avocado is a fruit? Yes, fruit. Native to Central and South America, avocados have been cultivated and eaten in these regions since 8,000 B.C.In the middle of the 17th century, they were introduced to Jamaica and spread throughout the Asian tropical regions by the mid 1800s. Cultivation in United States, specifically in Florida and California, began in the early 20th century.

So what's for dinner tonight?

Crusty torta with black beans & chorizo

time: 25 minutes, roughly
serves 2
adapted from NY Times

4 ounces fresh Mexican chorizo, casings removed (this can get nasty)
1 fifteen-ounce can refried black beans
2 large Mexican rolls
3 ounces queso fresco, mild feta, or other crumbly white cheese
1 avocado, peeled and sliced
1 tomato, sliced thinly
Hot sauce
Canola oil
Salt

Toss the chorizo into a large skillet over medium heat. Cook for about 8 minutes or until the fat has rendered, breaking up the meat with a wooden spoon until it is crumbly. Dump in the whole can of refried beans into the skillet. Stir until combined and cook for 10 minutes at a simmer. Add a little water if it becomes too dry. Season with salt to taste.

Meanwhile, preheat the oven to 450 degrees. Slice the rolls in half and scrape out some of the soft insides. Brush the carved out inside with a little oil. Set in the oven for about 3 minutes. Pile on as much of the bean and chorizo mixture as you want, and then top with the cheese, avocado, and tomato. Add some hot sauce if you're into that kind of thing.