Vegetable-salad Burritos
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Martha stew, Sandwiches, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | Ripe tomato, cut into 1/2" | |
| dice | ||
| 1 | Peeled seeded cucumber, cut | |
| into 1/2" dice | ||
| 1 | Avocado, cut into 1/2" dice | |
| 1 | Serrano chile, seeded & | |
| minced | ||
| 2 | T | Coarsely chopped cilantro |
| 2 | T | Freshly squeezed lime juice |
| 1 | T | Mayonnaise |
| Salt and freshly ground | ||
| pepper | ||
| 4 | Six-inch flour tortillas |
INSTRUCTIONS
In a medium bowl, combine tomato, cucumber, avocado, chile, cilantro, lime juice, and maynnoalse. Season with salt and pepper. Divide mixture among the four toflillas; roll up. Cut each tortilla in half. Serve with the Chile-Rubbed Salmon and Black Beans and Corn. Notes: If you prefer a burito with a milder taste, use jalapeno peppers, which are stightly larger and cooler than serrano chiles. Recipe by: Martha Stewart Living - September 1997 Posted to recipelu-digest Volume 01 Number 551 by RecipeLu <recipelu@geocities.com> on Jan 18, 1998
A Message from our Provider:
“Awesome: you don’t know the meaning of the word until you meet Jesus”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 277
Calories From Fat: 89
Total Fat: 10g
Cholesterol: 15.7mg
Sodium: 860.2mg
Potassium: 318.3mg
Carbohydrates: 37.4g
Fiber: 2.3g
Sugar: 4.7g
Protein: 9.2g