Panko-crusted Fried Avocado with Bean Taco

 

Recipe by Food Connection

For Fried Avocado

two firm-ripe avocado, sliced into 1/2-inch thick wedges

1/2 cup all-purpose flour

1/2 cup panko breadcrumbs

1 or 2 eggs, beaten

sea salt to taste

1 teaspoon oregano

EVOO (extra virgin olive oil) for frying

flour tortillas

shredded Mexican cheese

For vegetarian refried bean spread

1 can vegetarian refried beans

hot sauce to taste

1 small diced green chillies

ground cumin to taste

Directions: 

Add about 1/4 cup of EVOO to a medium pan, over medium heat.  Combine flour in a shallow plate.  Put egg and panko breadcrumbs in separate shallow plates.  Add sea salt and oregano to panko breadcrumbs and stir.  Dip avocado wedges in flour, shaking off excess.  Dip in egg, and then dredge in panko breadcrumbs to coat.  Fry avocado wedges for about 1 minutes or until golden brown, and drain on paper towels.

Add the can of refried beans to a medium pan over medium-low heat.  Add several dashes of hot sauce and a small can of (undrained) diced green chillies.  Stir well.  Next, sprinkle a little bit of ground cumin.

Heat the dry skillet over low heat and lay one flour tortilla to warm and spread about a spoonful of refried beans onto the tortilla and place fried avocado on the tortilla and sprinkle with cheese and fold.  Enjoy!