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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This recipe, from The Whole Foods Market Cookbook, is an explosion of traditional Southwest flavors and textures. If you want to add a little heat, try mixing a teaspoon of chipotle chili in adobo sauce to the cream cheese before spreading it on the tortilla. Serve these with a bit of tomato salsa and sour cream or plain yogurt on the side for dipping. Ingredients:
2 (12 inch) whole wheat tortillas, any flavor |
1 1/2 tablespoons cream cheese, room temperature |
1 teaspoon chipotle chile in adobo (optional) |
4 leaves lettuce |
4 slices monterey jack pepper cheese |
4 slices tomatoes (thin slices) |
1/2 avocado, thinly sliced |
4 slices red onions (thin slices) |
1/2 cup jicama, thinly sliced into matchsticks |
1/4 cup fresh sweet corn or 1/4 cup frozen corn, defrosted |
1/2 cup cooked black beans, drained and rinsed |
Directions:
1. Spread the tortilla thinly with the cream cheese.
2. Place 2 lettuce leaves over the cream cheese.
3. Layer the pepper Monterey Jack cheese over the lettuce.
4. Layer the tomato, avocado, onion and jicama over the cheese.
5. Spoon on the corn and black beans evenly. Top with the remaining lettuce leaf, and roll tightly.
6. Slice in half diagonally.
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