The West Coaster
|Cider vinegar||1 Tablespoon|
|Taco sauce||1⁄2 Cup (8 tbs) (Mild / Hot, Adjust Quantity As Needed)|
|Salad oil||1 Tablespoon|
|6 inch flour tortillas||2|
|Refried beans||4 3⁄25 Ounce (1/2 Of 8 1/4 Ounce Can)|
|Lettuce leaves||4 Small|
|Cheddar cheese||2 Ounce, shredded|
|Tomato||1 Small, thinly sliced|
1. In small bowl, mix cider vinegar, sugar, 2 tablespoons salad oil, and 1 tablespoon taco sauce. Set dressing aside.
2. In 10-inch skillet over medium heat, in 1 tablespoon hot salad oil, fry 1 tortilla at a time a few seconds on each side, until soft and blistered. Remove tortilla to paper towels to drain.
3. In medium-sized bowl, stir refried beans with 1/4 cup taco sauce until well mixed; spread bean mixture on tortillas. Top tortillas with lettuce, cheese, and tomato slices.
4. Cut avocado lengthwise in half; remove seed and peel. Slice avocado halves into thin slices. Arrange avocado slices on top of tomato. Spoon dressing over sandwiches.