Wednesday, July 1, 2009


Creamy avocado and white bean wrap (recipe in the comments)
Whole wheat tortilla chips and salsa (totally unnecessary)
This is a new recipe from an article in Eating Well on no-cook supers. It's perfect for summer and sounded fantastic when it was in the mid-80s and sunny last week. Now that it's barely getting to70 each day, it seemed like maybe this would seem un-seasonal. We were pleasantly surprised in that regard. And even more pleasantly surprised with how WONDERFUL tasting this is. The recipe is dead on - a perfect blend of creamy and tart. It is also VERY filling. I ate two chips and one burrito and feel stuffed! The last, and potentially most wonderful this, is how truly easy this is. Ingredients to table in 20 minutes or less!

Prep Notes
Difficulty: Super easy
Chopping: Chipotle chile, cilantro, shallot
Time: 20 minutes
Make ahead: I would do this fresh.

J: "Surprisingly heart and super yummy!"
M: "Hearty e zesty!"

1 comment:

J said...

Creamy Avocado & White Bean Wrap – Eating Well
Serves 3 adults

2 T cider vinegar, plus an
1 T canola oil
2 t finely chopped canned chipotle chile in adobo sauce
¼ t salt
2 cups shredded red cabbage
1 cup pre-shredded carrot
¼ - ½ cup chopped fresh cilantro
1 can white beans, rinsed
1 ripe avocado, peeled and pitted
½ cup shredded sharp Cheddar cheese
3 T minced shallot
4 whole-wheat tortillas (burrito size)

Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine. Taste for vinegar and add an extra splash if needed.

Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and shallot.

To assemble the wraps, spread about ¼ of the bean-avocado mixture onto each tortilla and top with about ¼ of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.
Serve with fresh fruit.