Sometimes it seems like the gluten-free crowd misses out on all of the hot new food trends (I’m looking at you, cronut — one day you’ll be mine! [mwahahaha]), so it’s nice when one comes along that we can be a part of without pulling out all the stops and wrecking our budgets. Cue the naturally gluten-free, quick-to-prepare, terrifically inexpensive and, above all, TASTY avocado toast.
When I first started eating gluten-free, corn tortillas were my go-to sandwich bread substitute; so inexpensive, quick to heat up in my dorm’s microwave and surprisingly good to eat warm spread with peanut butter. Thankfully, there are way better sandwich bread options available nowadays — you really can’t go wrong with either the white or whole grain from Udi’s — but they are significantly pricier than the good ol’ corn tortilla, so we’ll use the budget-friendly option here. Avocados are luxurious enough, right?
Lately, I’ve used the cheapest corn tortillas from Trader Joe’s to make my avocado toast; they’re much more full-flavored (corn-y? lime-y? can’t quite put my finger on it . . .) than those by Mission or Guerrero, but they work with all of the other flavors going on in the avocado toast (with peanut butter, not so much). It feels a bit silly providing a recipe, but here’s the gist: heat up tortilla, smoosh up avocado with a bit of lime juice, spread atop tortilla, sprinkle with cayenne (or your favorite ground chili pepper) and a touch of cheese (cotija, feta, cheddar, basically whatever you have lingering in your fridge or Kosher salt to keep things vegan) and savor your brilliant work!
Preparation Time: 5 minutes
Serves: 1 – 2
- 2 corn tortillas
- 1 medium – large avocado
- 1/2 lime, cut into wedges
- Cayenne pepper or your favorite ground chili pepper, to taste
- Crumbled Cotija, Feta or your favorite cheese to pair with avocado OR Kosher salt, to taste
Warm tortillas in the oven (wrapped in tin foil, about 5 minutes in a 350°F oven), microwave (atop a paper towel, about 30 seconds) or very carefully as to avoid a kitchen fire, over a low gas flame (set tortilla directly on a clean burner [so it’ll be 1 – 2″ above the flame], flip occasionally until lightly browned in spots). Set warmed tortillas on a plate.
Prepare avocado spread:
Scoop avocado into a small mixing bowl, smoosh up with the tines of a fork or potato masher until as chunky or smooth as you like. Mix in lime juice to taste.
Assemble and serve:
Divide smashed avocado between the two warm tortillas, sprinkle with pepper, cheese (or Kosher salt) to taste. Serve immediately with any remaining lime wedges. (I typically squeeze a little lime juice over the avocado/pepper/cheese, fold the tortilla in half and eat it that way — no utensils needed!)