Vegetable-salad burritos

4 Servings

Ingredients

Quantity Ingredient
1 large Ripe tomato; cut into 1/2\" dice
1 small Peeled seeded cucumber; cut into 1/2\" dice
1 small Avocado; cut into 1/2\" dice
1 Serrano chile; seeded & minced
2 tablespoons Coarsely chopped cilantro
2 tablespoons Freshly squeezed lime juice
1 tablespoon Mayonnaise
Salt and freshly ground pepper
4 Six-inch flour tortillas

Directions

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 <recipelu@...> on Jan 18, 1998

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