This week, I knocked out both Meatless Monday and Taco Tuesday on the same night last night (Threw ya a curve ball, there, Wassermans!) getting inspiration from this Avocado & Hummus Quesadillas recipe that I made as tacos.

I’m not one for preparing snacks much. I like to get a fork and eat kimchi right out of the jar for a snack. But, I thought these little quesadilla snacks might lend themselves to a bigger taco version for dinner. Turns out, I was right on the money.



Rather than cutting them down to snack size, I used regular 8-inch whole wheat tortillas. I put about a half a teaspoon of coconut oil in the skillet on medium heat, then threw a tortilla in and let it get a little browned. Then I just put the filing in and folded it in half. I turned it after a few minutes to get both sides a little crispy.

I made about a cup of the hummus mixture since they were big tacos, and used 1 1/2 avocados. This really was an easy dinner, and could have been quick if I was doing more than 2 tacos at a time in the skillet. But that took a while. I guess that’s an advantage to doing the mini version, you can do several at once.

I was kinda worried that with 3 each for dinner, we would still be hungry. I mean, they are kinda skinny. But not at all. Hummus is packed full of fiber that fills you up for not very many calories, which I love.

It was an interesting mix of flavors–queso fresco is kinda salty, and the hummus and avocado made them nice and creamy. They were great with a little squeeze of lime juice for brightness, and the Hubs kicked his up a notch with some hot sauce.


It was a great kick-off to my year of Taco Tuesday. Even if it was on a Monday…