Mexican Sushi

Ingredients

  • 3 ounces low-fat cream cheese, softened
  • 1 ½ tablespoons seeded and finely chopped chipotle in adobo
  • 1 large plain flour tortilla
  • 1 large tomato-flavored tortilla
  • 1 large spinach-flavored tortilla
  • ¾ cup low-fat refried black beans
  • 6 tablespoons pico de gallo salsa
  • 1 ½Avocados from Mexico, peeled, pitted and diced
  • ¾ cup chopped cilantro leaves
  • Directions

  • Step 1

    Mix together cream cheese and chipotle. Heat tortillas in microwave or oven to soften. Spread each tortilla with 2 Tbsp. chipotle cream cheese, 1/4 cup black beans and 2 Tbsp. salsa. Scatter one-third of the avocado and cilantro on each.

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  • Step 2

    Roll up tortillas tightly; wrap in plastic wrap and refrigerate. To serve, unwrap and trim ends; cut each roll across into 6 pieces.

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