Southwestern salad roll - country living

4 servings

Ingredients

Quantity Ingredient
8 6-inch flour tortillas
1 cup Chunky saisa (homemade or commercially prepared)
2 smalls Avocados, pitted, peeled, and quartered lengthwise
¾ cup Cooked black beans (rinsed and drained if canned)
¼ cup Finely chopped red onion
3 tablespoons Chopped fresh cilantro leaves
1½ cup Plus 2 T shredded Cheddar cheese
6 cups Mixed salad greens
12 Sprigs cilantro
¼ cup Finely chopped sweet red pepper

Directions

1. Heat oven to 350'F. Separate tortillas and spread out on flat work surface. Spread 2 T salsa on each.

2. For each tortilla, slice across one avocado quarter thinly and arrange slices in a single layer on top of salsa. Continue layering each tortilla with 1½ T black beans, 1 ½ t red onion, and about 1 t cilantro on each. Finally, sprinkle 3 T cheese over each tortilla.

3. Tightly roll up each tortilla, jelly-roll style. Place rolled tortillas, seam side down, on rimmed baking sheet. Bake 12 minutes.

Set aside to cool slightly.

4. Meanwhile, divide salad greens among 4 serving plates; scatter three sprigs cilantro and 1 T sweet red pepper over each salad.

5. With serrated knife, cut each rolled tortilla crosswise into 5 pieces. To serve, stand 10 pieces sliced tortilla, cut side up, on each salad. Top with some of remaining 2 T cheese and serve.

Nutrition information per %erving-protein: 29 grams; fat; 36 grams; carbohydrate: 54 grams: fiber: 15 grams; sodium: 594 milligrams; choles- terol; 48 milligrams; calories: 606.

Country Living/May/94 Scanned & fixed by DP & GG

Related recipes