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