Holy Guacamole

Probably like most people I go through cycles with recipes.  I'll find something I like, make it once a week for a month or two, then kind of forget about it for another few months.  Then one day I'll think, it's been a while since I've had ____, and then the cycle starts again.  Enter empenadas.  I've posted two different recipes for empenadas on the blog before.  And to be honest I never make the recipe the same way twice. 

The filling always consists of whatever I have in my fridge and/or freezer.  Today I used half a package of Boca meat crumbles, a can of black beans, red onion, garlic, cilantro, and spinach.  Then I sprinkled a tablespoon or so of taco seasoning.  Top that mixture with some pepper-jack Daiya cheese and that makes one tasty empenada.  In the past I used Goya brand empenada shells, which aren't vegan.  But I found another brand in the same section of the grocery store that is vegan.

I served these with yellow rice (Mahatma brand is vegan) and homemade guacamole.  Guacamole is a new passion of mine.  I simply can't get enough of it.  When I saw a recipe for a copycat of Chipotle's guacamole on Pinterest I knew I had to try it. 

Chipotle Guacamole:

• 2-3 ripe avocados
• 1/2 cup red onion, diced
• 1/2 cup fresh cilantro, minced
• 1/2-1 teaspoon red chili flakes
• Juice of one lime
• Salt to taste

Mash avocado with a fork, it can be chunky.  Mix with all other ingredients.  Serve with empenadas, tacos, or tortilla chips.