31 dishes, 31 days – I’m cooking my way through Melissa Clark‘s “No-Sweat Cooking” from the August issue of Every Day with Rachael Ray. And to those of you who made your way over here via rachaelraymag.com, welcome!
Okay, I’ve gone rogue.
I didn’t actually mash the beans and avocados together, because our avocados were still a little firm, and… well… I’m still feeling a little twitchy around the avocados after my recent knife-versus-pit mishap.
I’ve also got a not-so-secret thing for salt and acid flavors, so I ended up using quick-pickled shallots in place of raw onion in this dish, and Mike and I both liked the extra oomph. I will say I used a bit of a light hand on the cheese – Microplane graters are awesome for giving you soft, airy mounds of cheese, but with the rich creaminess of the beans and avocado, and the peppery radicchio, we found ourselves wanting more cheddar flavor. Next time, I’l definitely add more.
Overall, this was a great combination of flavors, and a surprisingly filling meal with a few wedges of perfectly ripe heirloom tomato alongside.
Get the Recipe: White Bean & Avocado Wraps