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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