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Title: Vegetable-Salad Burritos Categories: Martha stew, Sandwiches, Vegetarian Yield: 4 Servings 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 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 |