Mexican Sushi recipe

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Ingredients

3 ounces low-fat cream cheese, softened
1 ½ tablespoons seeded and finely chopped chipotle in adobo
1 large plain flour tortilla
1 large tomato-flavored tortilla
1 large spinach-flavored tortilla
¾ cup low-fat refried black beans
6 tablespoons pico de gallo salsa
1 ½ medium (blank)s Avocados from Mexico, peeled, pitted and diced
¾ cup chopped cilantro leaves

Nutrition Info

332.4 calories
carbohydrate: 40.5 g
cholesterol: 10.8 mg
fat: 15.6 g
fiber: 7.5 g
protein: 9.3 g
saturatedFat: 4.4 g
servingSize: -
sodium: 707.9 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix together cream cheese and chipotle. Heat tortillas in microwave or oven to soften. Spread each tortilla with 2 Tbsp. chipotle cream cheese, 1/4 cup black beans and 2 Tbsp. salsa. Scatter one-third of the avocado and cilantro on each.

  2. Roll up tortillas tightly, wrap in plastic wrap and refrigerate. To serve, unwrap and trim ends, cut each roll across into 6 pieces.

Recipe Yield

6 servings

Recipe Note

Tortillas spread with chipotle cream cheese are filled with black beans, salsa and diced avocado, then chilled and cut into individual bites for an easy appetizer.

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