Try this Vegetable-Salad Burritos recipe, or contribute your own.
Suggest a better descriptionIn a medium bowl, combine tomato, cucumber, avocado, chile, cilantro, lime juice, and maynnoalse. Season with salt and pepper. Divide mixture among the four toflillas; roll up. Cut each tortilla in half. Serve with the Chile-Rubbed Salmon and Black Beans and Corn. Notes: If you prefer a burito with a milder taste, use jalapeno peppers, which are stightly larger and cooler than serrano chiles. Recipe by: Martha Stewart Living - September 1997 Posted to recipelu-digest Volume 01 Number 551 by RecipeLu
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Serving Size: 1 Serving (15g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 31 | ||
Calories from Fat: 22 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 1.9mg | 1 % | |
Sodium 52.5mg | 2 % | |
Potassium 10.8mg | 0 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2.4g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 31
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