Title: Bell Pepper Burritos With Guacamole
Categories: Ethnic Soup
Yield: 2 People
| 1 | | Sweet green pepper; cut into strips |
| 1 | | Sweet red pepper; cut into strips |
| 1/4 | c | Lemon juice |
| 2 | tb | Fresh cilantro; snipped |
| 1/2 | ts | Ground cumin |
| 1/2 | ts | Chili powder |
| 1/4 | ts | Black pepper; freshly ground |
| 1/2 | c | Tomatoes; chopped |
| 1/4 | c | Avocado |
| 2 | tb | Red onions; grated |
| 1 | ts | Lime peel; grated |
| 1 | ts | Lime juice |
| 1 | ts | Olive oil |
| 6 | | Flour tortillas; warmed |
| 1 1/2 | c | Torn romaine lettuce |
| 1/2 | c | Jicama; shredded |
In a medium bowl, mix the green and red peppers, lemon juice, cilantro,
cumin, chili powder and black pepper. Let stand for 30 minutes. In another
medium bowl, mix the tomatoes, avocado, onions, lime peel and juice. Cover
and refrigerate until needed. In a large nonstick skillet over medium
heat, warm the oil. Add the pepper mixture. Cook, stirring frequently,
until the peppers are tender and the liquid has evaporated, 4 to 5 minutes.
Divide the pepper mixture among the tortillas. Sprinkle with the lettuce
and jicama. Roll to enclose the filling. Serve with the avocado mixture.
Servings: 2 Pre Serving: cal: 479; fat: 13.8g; chol: 0mg; sod: 516mg;
Prevention's Quick and Healthy Cooking, May 1995 Brought to you and yours
via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On
04-03-95 (1056)