Open Faced Breakfast Tacos

This is another dish that I came up with, with what was available in my pantry that day. The mashed potatoes is very healthy with no butter or cheese plus, it has avocados that makes it tastier. This is also a good way to make use of any leftover chapatis/tortillas from the previous night’s dinner.


Tortilla/ Chapati, cooked – 6
Eggs – 3
Pepper powder – 1/2 tsp
Oil – 3 tsp
Salt – to taste

For the mashed potatoes:
Potato, medium – 2
Avocado – 1
Garlic clove – 1, optional
Milk – 2 tbsp
Green chillies, finely chopped – 2 to 3
Coriander leaves, finely chopped – 5 stalks
Lemon juice – 1 tsp


  • To prepare the mashed potatoes, cut the potatoes into half and boil them
  • Once the potatoes are cooked, peel the skin and mash them
  • Scoop out the flesh from the avocados and add to the potatoes. Add milk and mash them well
  • Follow by adding crushed garlic, green chillies, coriander leaves, lemon juice and salt. Mix well and set aside
  • Beat the eggs with salt and pepper
  • Heat a pan, add 1/2 tsp of oil and pour little bit of the egg mixture to make an omelette
  • After 2 minutes, flip it to cook the other side. Then, remove and repeat until you have 6 of these
  • To assemble, place a tortilla on a plate, then place an omelette over it. Top it with a big dollop (approx. 3 -4 tbsp) of the mashed potato mixture
  • Garnish with cilantro and few strings of onion. Server hot with a sauce of your choice 


Guacamole/Avocado Dip/Butter Fruit Dip

My husband and I absolutely love guacamole. This creamy dip is super healthy (if you leave out the chips!) and is perfect for snacking. Avocados aren’t easily available in India except in some gourmet food stores. It’s known as Butter Fruit in India and in Coorg (Karnataka) is mixed with sugar and eaten like a dessert. (Google tells me it’s largely grown in Tamil Nadu, Karnataka, Kerala, Maharashtra, and Sikkim) In the US, guacamole is widely popular and is even sold pre-packaged in grocery stores. I have been fortunate enough to eat really good guacamole in the land of its origin, Mexico. And I now make it regularly at home because it’s the closest you can get to the real deal.

Guacamole/Avocado Dip/Butter Fruit Dip


Avocados – 3
Lime – 1
Jalapeno pepper – 2 tbsp, chopped
Onion – 1/4 cup, chopped
Tomato – 1/2, chopped
Fresh coriander – 1/4 cup, chopped
Salt to taste


  • Scoop the flesh out of the avocado using a spoon
  • Then, use a fork to mash the avocado till only a few or no lumps remain
  • Add the juice of one lime and mix well
  • Mix in the onion, tomato, coriander and salt
  • Serve immediately with chips or as a topping for tacos or eat as is!

– It’s important that the avocados you use are ripe and not hard. They should mash easily with a fork. If they aren’t ripe you will not get a creamy texture
– Guacamole is best consumed immediately. The addition of lime juice not only adds flavor but also helps preventing it from discoloring

– If you do not have jalapeno pepper, use half a green chilli without the seeds; you could even use green capsicum
– You can even add a tablespoon of parmesan cheese to this dish; that’s how most restaurants served it in Mexico

Guacamole/Avocado Dip/Butter Fruit Dip

Sweet Potato, Black Bean and Kale Quesadillas with Avocado Crema

The sweet potatoes that we get in India can be used in dishes like Sambar or you can just boil them and eat them plain. The ones we get here in the US are much more sweeter and I am really not a big fan of using them in Indian recipes. One of the best use of these sweet potatoes that I know if is to turn them into crunchy fries (See recipe here). But then I though there has to be other ways of using this root vegetable. I did some online research on what goes well with these and I came up with this dish. I was pleasantly surprised with how well they turned out and I am sure you will too!

Sweet potato black bean quesadilla


For the tortilla:
All purpose flour – 3/4 cup
Whole wheat flour – 3/4 cup
Salt – 3/4 tsp
Oil – 1/2 tsp
Water – as needed

For the filling:
Oil – 1 tbsp
Onion, finely chopped – 1 cup
Garlic, minced – 1 tbsp
Sweet potato, grated – 2 cups
Kale, chopped – 1 cup
Black bean, boiled – 1 and 1/2 cups
Cumin powder – 1/2 tsp
Chilly powder – 1 and 1/4 tsps
Coriander powder – 1 and 1/4 tsps
Pepper Jack cheese, grated – 2 cups
Salt – to taste

For the crema:
Avocado – 1
Yogurt – 4 tbsp
Lemon juice – 1 tsp
Salt – to taste


  • Soak black beans overnight and pressure cook them with some salt for 2 whistles
  • Prepare the dough for the tortillas by mixing both flours, salt and water just the way you do for chapatis. Once the dough comes together, add the oil and knead well. Cover and set aside
  • To prepare the filing, heat oil in a pan and add minced garlic followed by the onions. Saute for 3-4 minutes
  • Add the sweet potato and kale and saute for few more minutes
  • Add cumin powder, chilly powder, coriander powder and salt
  • Sprinkle water and cover and cook on medium heat for 6-8 minutes. Since the potatoes are grated, they should cook fast
  • Open lid and saute for few more minutes until all moisture is absorbed. You want to make sure your filling is not soggy otherwise it will not hold well inside the tortillas
  • Drain and add the black beans to the pan and mix well

Sweet potato black bean quesadilla filling

  • To prepare the tortillas, divide the dough into 6 equal portions
  • Roll them out as thin as possible into a circle
  • Heat a tawa/griddle and place one of the tortillas
  • Cook on both sides just until it it turns opaque. Then, cook one of the sides well so that brown spots appear
  • Reduce the heat, flip the tortilla so that the well-cooked side faces you
  • Add the filling on one half of the tortilla and layer the cheese over it

Sweet potato black bean quesadilla cheese

  • Close with the other half, press well, increase the heat again
  • Continue to cook on both sides until the tortilla is nice and crispy. Be careful not to spill the filling while flipping them
  • Once they are done, transfer to a plate or cutting board and cut into halves using a knife or pizza cutter
  • Prepare the remaining quesadillas in the same way
  • For the avocado crema, scoop out all the flesh from the avocado and blend it well in a mixer with the remaining ingredients until it gets smooth and fluffy
  • Serve the quesadillas while they are hot and crispy with the light and cool crema

Tip: I have used Pepper Jack cheese to balance out the sweetness of the potatoes. If you want to reduce the spiciness, you can use Mexican blend cheese or just plain shredded Mozzarella.