Salad Burritos Recipe
Summary
Cooking Time10 MinDifficulty LevelEasy
Ingredients
| Garbanzos or kidney beans -1 cup cooked | ||
| Ripe olives | 1/2 Cup (16 tbs), pitted | |
| Onion | 1/2 | |
| Oil | 1/2 Cup (16 tbs) | |
| Vinegar | 3 Tablespoon | |
| Taco seasoning mix half -1 1/4-ounce package | ||
| Sugar | 1/2 Teaspoon | |
| Monterey jack cheese | 8 Ounce, shredded | |
| Lettuce -1 head, shredded | ||
| Small bell pepper -1, seeded and chopped | ||
| Flour tortillas | 12 | |
| Salsa topping | ||
| Shredded cheese garnish | ||
Directions
MAKING
1. Take a bowl and add olives, beans and onions.
2. Take another bowl and add oil, vinegar, taco seasoning and sugar and blend well.
3. Spoon the vinegar mixture over the beans and chill.
4. Stir in lettuce, cheese, and pepper to the frozen beans and toss well to combine.
SERVING
5. Serve the salad burritos over warm tortilla. Heap ½ cup of the mixture on warm tortilla. Or
6. Serve the salad with salsa and additional cheese.
1. Take a bowl and add olives, beans and onions.
2. Take another bowl and add oil, vinegar, taco seasoning and sugar and blend well.
3. Spoon the vinegar mixture over the beans and chill.
4. Stir in lettuce, cheese, and pepper to the frozen beans and toss well to combine.
SERVING
5. Serve the salad burritos over warm tortilla. Heap ½ cup of the mixture on warm tortilla. Or
6. Serve the salad with salsa and additional cheese.
Chef
