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Recipe submitted by nicoju@imap2.asu.edu

Red Beans and Avocado Salad

Ingredients (use vegan versions):

    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

Directions:

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

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This is a very good recipe.  We didn't use any alcohol, but it was still very delicious with a vinagrette dressing.

Archived comment by: jennifer

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I goofed when I said we didn't use any alcohol, for the recipe doesn't even call for any. Sorry

Archived comment by: jennifer

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