Avocado and Tomato with Spicy Beans 1.7.2017

boomerville.spruz.com

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

1 Tbsp canola oil

1 small onion diced

1 can, 15 ¼ to 19 oz, red kidney beans, drained

1 can 8 to 8 ¼ oz can tomatoes

⅛ tsp salt

⅛ tsp hot pepper sauce

1 Tbsp water

1 tsp cornstarch

1 medium sized avocado

1 medium sized tomato

lettuce leaves

2 oz cheddar cheese, shredded, ½ cup

Directions at boomerville.spruz.com

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