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Friday, March 27, 2015

Creamy Avocado And Bean Wrap

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

  • Servings: 4
  • 2 tablespoons cider vinegar
  • 1 tablespoon canola oil
  • 2 teaspoons finely chopped canned chipotle chiles in adobo (see note)
  • 1/4 teaspoon salt
  • 2 cups shredded red cabbage
  • 1 medium carrot, shredded
  • 1/4 cup chopped fresh cilantro
  • 1 (15 ounce) can beans, rinsed
  • 1 ripe avocado
  • 1/2 cup shredded sharp cheddar cheese (optional)
  • 2 tablespoons minced red onions (may sub green onions)
  • 4 whole wheat tortillas (8 or 10 inch will work)

Recipe

  • 1 whisk vinegar, oil, chipotle chile and salt in a medium bowl. add cabbage, carrot and cilantro; toss to combine.
  • 2 mash beans and avocado in another medium bowl with a potato masher or fork. stir in cheese and onion.
  • 3 to assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. roll up. repeat with remaining ingredients. cut the wraps in half to serve, if desired.
  • 4 note: chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. look for the small cans with the mexican foods in large supermarkets. once opened, they’ll keep at least 2 weeks in the refrigerator or 6 months in the freezer. i have also used chipotle sauce with wonderful results.

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