Recipe submitted by nicoju@imap2.asu.edu
Source: vegweb.com
4-6 whole wheat flour tortillas
3/4 cup red kidney beans, cooked
4 leaves romaine lettuce,
sliced (or other greens like spinach, red lettuce, etc...)
1 avocado, sliced
1 small ripe tomato, diced
your
favorite homemade vinaigrette or a combination of
oil, vegan red wine vinegar, shallots (or garlic), paprika,
mustard
powder and salt and pepper
Mix all the ingredients of the salad.
Roll the tortillas is cone,
hold them with a toothpick and fill them with the salad.
Serves: 2
Preparation time: 15 minutes |
