| Preparation: | 0 min |
| Cook Time: | 0 min |
| Total Time: | 0 min |
| Serves: | 12 |
Ingredients
- 1.0001 ripe, Fresh California Avocado
- 0.000 Non-stick cooking spray
- 1.2501 ¼ cup onion, julienne strips
- 1.5001 ½ cup sweet green pepper, julienne strips
- 1.5001 ½ cup sweet red pepper, julienne strips
- 1.0001 cup cilantro
- 1.5001 ½ cup Fresh Tomato Salsa (recipe below)
- 12.00012 (8-inch) flour tortillas
- 0.000
Fresh Tomato Salsa (Yield: 1 1/2 cups)
- 1.0001 cup fresh tomatoes, diced
- 0.333⅓ cup onions, diced
- 0.500½ clove garlic, minced
- 0.333⅓ tsp. jalapeño peppers, minced
- 2.0002 tsp. cilantro, minced
- 1.0001 pinch cumin
- 1.5001 ½ tsp. fresh lime juice
Instructions
- Prepare fresh tomato salsa in advance (see below). Spray skillet with non-stick cooking spray.
- Lightly sauté the onion and green and red peppers. Mince cilantro and cut avocado into 12 slices. Warm tortillas in oven or in a cast iron skillet and fill with sautéed peppers and onions, cilantro, avocado slices, and salsa. Fold tortilla over and serve.
Salsa Preparation
- Mix together all ingredients and refrigerate
Serving Suggestions
- This makes a quick snack for children after school or easy lunch. The fresh salsa can be made ahead and keeps for 2 days under refrigeration.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Nutrition information per serving
Per Serving: 158 calories, 5g fat, 0.8g saturated fat, 1.3g polyunsaturated fat, 2.7g monounsaturated fat, 0mg cholesterol, 175mg sodium, 25g total carbohydrate, 2g dietary fiber, 3g sugars, 4g protein.
Exchanges Per Serving: 1 bread, 1 vegetable, 1 fat