| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Martha stew, Sandwiches, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | lg | Ripe tomato; cut into 1/2" dice |
| 1 | sm | Peeled seeded cucumber; cut into 1/2" dice |
| 1 | sm | Avocado; cut into 1/2" dice |
| 1 | Serrano chile; seeded & minced | |
| 2 | tb | Coarsely chopped cilantro |
| 2 | tb | Freshly squeezed lime juice |
| 1 | tb | 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 <[email protected]> on Jan 18, 1998
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