Southwestern Salad Roll - Country Living Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
8: 6-inch flour tortillas,
3 tbsp: Chopped fresh cilantro,
1 cup: Chunky saisa, (homemade or
-leaves,
-commercially prepared),
1 1/2 cup: Plus 2 T shredded Cheddar,
2 small: Avocados, pitted, peeled,
-cheese,
-and quartered lengthwise,
6 cup: Mixed salad greens,
3/4 cup: Cooked black beans, (rinsed
12 Sprigs: cilantro,
-and drained if canned),
1/4 cup: Finely chopped sweet red,
1/4 cup: Finely chopped red onion,
-pepper,
Directions:
1. Heat oven to 350F. 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 1 1/2 T black beans, 1 1/2 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
Source from luhu.jp
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 1 1/2 T black beans, 1 1/2 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
Source from luhu.jp