I opted to make these only as soft tacos, as the filling is a bit too sensuous (a polite word for “messy”) for quesadillas. This is definitely a knife-and-fork dish.

　　

Ingredients

4 servings

　　1 medium-large ripe avocado, pitted and thinly sliced

　　4 soft taco-size (8- to 10-inch) flour tortillas

　　Salsa or canned green chilies, as desired

　　1 cup part-skim ricotta cheese

　　2 scallions, thinly sliced

　　

Step 1

Arrange a single layer of avocado slices on one-half of each tortilla, top with salsa and ricotta cheese, and sprinkle with scallions. Arrange on individual plates.

　　

Step 2

Heat each serving briefly in the microwave (about 1 minute) or preheated 400°F oven (about 3 minutes), and fold over. Eat at once with a knife and fork.

　　

Menu: Sensuous Southwestern

Step 3

Avocado and Ricotta Soft Tacos (this page)

　　

Step 4

Beer-Stewed Pinto or Pink Beans (page 116)

　　

Step 5

or

　　

Step 6

Marinated Beans (page 40)

　　

Step 7

Tomato-Mango Salsa (page 237)

　　

nutrition information

Step 8

Calories: 301

　　

Step 9

Total Fat: 15g

　　

Step 10

Protein: 13g

　　

Step 11

Carbohydrate: 30g

　　

Step 12

Cholesterol: 19mg

　　

Step 13

Sodium: 285mg

　　The Vegetarian 5-Ingredient Gourmet