Vegetable-Salad Burritos

If you prefer a burrito with a milder taste, use jalapeno peppers, which are slightly larger and cooler than serrano chiles.

  • Servings: 4
Vegetable-Salad Burritos

Source: Martha Stewart Living, September 1997

Ingredients

  • 1 large ripe tomato, cut into 1/2-inch dice
  • 1 small cucumber, peeled, seeded, and cut into 1/2-inch dice
  • 1 small avocado, cut into 1/2-inch dice
  • 1 serrano chile, stem and seeds removed, minced
  • 2 tablespoons coarsely chopped cilantro
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon mayonnaise
  • Salt and freshly ground pepper, to taste
  • 4 flour tortillas (6 inches)

Directions

  1. In a medium bowl, combine tomato, cucumber, avocado, chile, cilantro, lime juice, and mayonnaise. Season with salt and pepper. Divide mixture among the four tortillas; roll up. Cut each tortilla in half; serve with the chile-rubbed salmon and black beans and corn.

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