Yield: 4 Servings
Total Time: 20 Minutes
Prep Time: 10 Minutes
Cook Time: 10 Minutes
For Salsa Crema:
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup toasted walnuts
- 1/2 cup toasted cashews
- 3/4 cup your favorite roasted salsa
- 3/4 cup unsweetened almond milk
- 4 whole-wheat tortillas
- 1/2 cup cooked black beans
- 1/2 cup cooked brown rice
- 1/2 teaspoon sea salt
- 1 avocado, sliced
- 1 cup chopped cilantro
- 1 cup corn
In a blender, blend all cream ingredients until very smooth; set aside.
In a large bowl, combine cooked beans, rice, and salt; divide the mixture between the two tortillas and top with sliced avocado.
Fold to enclose the filling and place them, seam side down, on a frying pan.
Cook on medium-low heat for about 5 minutes or until the tortillas are browned; flip over and cook the other side.
Place the tortillas on serving plates and drizzle each with salsa crema.
Serve garnished with chopped cilantro and corn.
Nutrition Information per Serving
Calories: 513; Total Fat: 29.5 g; Carbs: 53.4 g; Dietary Fiber: 11.9 g; Sugars: 2.8 g; Protein: 15.7 g Cholesterol: 0 mg; Sodium: 495 mg