| 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
<recipelu@geocities.com> on Jan 18, 1998
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