Apparently I'm on an English muffin kick this week. It started with the use of an English muffin as a bun for a veggie burger I had for dinner on Sunday, and hasn't stopped since. Today's English muffin sandwich is an interesting concoction of leftovers from last night's taco bar. Between the two halves of English muffin is about a tablespoon of mashed avocado (I was hoping to use avocado slices, but let's just say the avocado we had on hand had seen much better days, and about a tablespoon was all I could salvage), torn romaine leaves, two heirloom tomato slices, salsa, and about two tablespoons of refried beans. Kind of (extremely) random, I know, but it actually tasted pretty good! Along with the English muffin sandwich, I also had some roasted sweet and red potatoes on the side. I tossed the sliced potatoes with olive oil, salt, pepper, and about a 1/2 teaspoon of taco seasoning, then roasted them in the oven for 40 minutes at 400 degrees, tossing the potatoes at the half-way point to make sure they roasted evenly on both sides.
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