Friday, June 18, 2010
1 cup fresh or jarred salsa
2 tsp oil
1 red pepper, chopped
1 cup shredded carrots
1/2 tsp ground cumin
1 can (15 oz) low-sodium black beans, rinsed
1/3 cup chopped cilantro
4 whole-wheat wraps
4 cups coarsely chopped or shredded romaine lettuce
Serve with : Lime wedges
1. Remove pit and peel avocados. Coarsely chop 1 avocado; mash the other avocado in a small bowl and stir in 1/4 cup salsa until blended. Cover with plastic wrap and set aside
2. Heat oil in medium skillet over medium-high heat. Saute pepper and carrots 3 minutes. Add cumin and cook 30 seconds or until fragrant. Add beans and remaining 3/4 cup salsa; heat through. Stir in the chopped avocado and cilantro; mix well.
3. Spread about 3 tbsp mashed avocado-salsa mixture on each wrap and top with 1 cup lettuce. Spoon 1 cup bean mixture over bottom third of wrap. Starting at bottom, roll up tightly. Place seam side down on serving platter. Serve with lime wedges.