That's a Wrap

Last night's menu was meant to be tostadas. Um... couldn't find any corn tortillas, so I went for Pita instead. I guess this makes this meal Mexi-Greek... with a little Malaysian for dessert.

The recipe for the wraps is loooooong, but it's basically everything you see pictured, and a mexican-marinated tofu, with home-made refried beans.

I'm just gonna say it... my guacamole is awesome. I'll share the recipe for this one:

Cumin-Tomato Guacamole

2 Ripe Avocados

1/4 Cup Mayonnaise

1/4 Finely Diced Onion

1 Tbsp Cumin

1 Chopped Tomato

1 1/2 Tbsp Chopped Cilantro

2 Crushed Garlic Cloves

Salt and Pepper to taste

Mix all ingredients together, and leave it slightly chunky.

These are my stuffed jalapenos. I didn't know what to stuff them with, and couldn't find a satisfactory recipe, so I stuffed them with leftovers from the fridge.

Leftovers-Stuffed Jalapenos

5 Green Jalapenos, Cored

3/4 Cup Cooked, Flavored Couscous (this was my leftovers)

1/4 Cup Cream Cheese

1/4 Cup Spinach Dip (also leftovers)

Salt and Pepper

1/2 Cup Grated Mozza

Fill the cored Jalapenos with the couscous. Mix the cream cheese, spinach dip and S&P together, and spread on top of the couscous. Top with Mozza, and bake at 350 for 20 minutes, or until golden brown.

...and Deep-Fried Bananas and Ice Cream for dessert!