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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I combined elements from the other Santa Fe recipes on this site to make this version. I think the adobo spread and vegetable relish benefit from a night in the fridge; it's probably not essential, but it sure makes assembly a breeze to have prepped everything the night before. Ingredients:
3 ounces cream cheese, at room temp or softened (not reduced fat) |
1 tablespoon adobo sauce (to taste) |
1 red bell pepper, diced |
1 (15 ounce) can corn, rinsed and drained |
1 (15 ounce) can black beans, rinsed and drained |
1/2 cup fresh cilantro, chopped |
1 tablespoon fresh lime juice |
6 large whole wheat tortillas |
1 head romaine lettuce leaf, ribs removed |
4 ounces sharp cheddar cheese, grated |
1 cup guacamole |
Directions:
1. Whisk adobo sauce into cream cheese. Adjust heat to taste. Refrigerate.
2. Combine pepper, corn, beans, cilantro and lime juice. Season with salt and pepper if desired. Refrigerate.
3. Spread each tortilla with a thin layer of adobo cream cheese out to the edge. Place lettuce leaves across the middle third of the tortilla. Sprinkle with cheddar cheese.
4. Using a slotted spoon, spread 1/3 cup vegetable relish over lettuce. Spread a generous 2 T. guacamole over relish and top with additional lettuce. Enclose sides and roll up, finishing seam side down.
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