Re-Calculate: Ingredients
- 1 1 1med. Fresh California Avocado
- Non-stick cooking spray, as needed
- 1 1/4 1.25 1.25cups CUP_USVolumesliced onion, sliced in julienne strips
- 1 1/2 1.5 1.5cups CUP_USVolumesliced sweet green pepper, sliced in julienne strips
- 1 1/2 1.5 1.5cups CUP_USVolumesliced sweet red pepper, sliced in julienne strips
- 1 1 1cup CUP_USVolumecilantro
- 1 1/2 1.5 1.5cups CUP_USVolumeFresh Tomato Salsa (recipe below)
- 12 12 12(8-inch) flour tortillas
- 1 1 1cup CUP_USVolumediced fresh tomatoes
- 1/3 0.33 0.33cup CUP_USVolumediced onions
- 1/2 0.5 0.5clove garlic, minced
- 1/3 0.33 0.33tsp. TEASPOON_USVolumeminced jalapeño peppers
- 2 2 2tsp. TEASPOON_USVolumeminced cilantro
- 1 1 1pinch cumin
- 1 1/2 1.5 1.5tsp. TEASPOON_USVolumefresh lime juice
- Prepare fresh tomato salsa in advance (see below).
- Spray skillet with non-stick cooking spray. Lightly saute the onion and green and red peppers.
- Mince cilantro and cut avocado into 12 slices.
- Warm tortillas in oven and fill with sauteed peppers and onions, cilantro, avocado slices, and salsa. Fold tortilla over and serve.
- 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.
- Mix together all ingredients and refrigerate.
Exchanges Per Serving: 1 bread, 1 vegetable, 1 fat
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