Bell pepper burritos with guacamole

2 people

Ingredients

Quantity Ingredient
1 Sweet green pepper; cut into strips
1 Sweet red pepper; cut into strips
¼ cup Lemon juice;
2 tablespoons Fresh cilantro; snipped
½ teaspoon Ground cumin;
½ teaspoon Chili powder;
¼ teaspoon Black pepper; freshly ground
½ cup Tomatoes; chopped
¼ cup Avocado;
2 tablespoons Red Onions; grated
1 teaspoon Lime peel; grated
1 teaspoon Lime juice;
1 teaspoon Olive oil;
6 Flour tortillas; warmed
1½ cup Torn romaine lettuce;
½ cup Jicama; shredded

Directions

In a medium bowl, mix the green and red peppers, lemon juice, cilantro, cumin, chili powder and black pepper. Let stand for 30 minutes. In another medium bowl, mix the tomatoes, avocado, onions, lime peel and juice. Cover and refrigerate until needed. In a large nonstick skillet over medium heat, warm the oil. Add the pepper mixture. Cook, stirring frequently, until the peppers are tender and the liquid has evaporated, 4 to 5 minutes. Divide the pepper mixture among the tortillas. Sprinkle with the lettuce and jicama. Roll to enclose the filling. Serve with the avocado mixture. Servings: 2 Pre Serving: cal: 479; fat: 13.8g; chol: 0mg; sod: 516mg; Prevention's Quick and Healthy Cooking, May 1995 Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 04-03-95

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