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Creamy Avocado & White Bean Wrap
From EatingWell: July/August 2009
White beans mashed with ripe avocado and blended with sharp Cheddar and onion makes an incredibly rich, flavorful filling for this wrap. The tangy, spicy slaw adds crunch. A pinch (or more) of ground chipotle pepper and an extra dash of cider vinegar can be used in place of the canned chipotles in adobo sauce. Serve with tortilla chips, salsa and Tecate beer.
65 Reviews for Creamy Avocado & White Bean Wrap
I also thought the vinegar could have been a bit less. Will reduce next time.
These are pretty good. Worth making if you will eat them all within a day or two. Even with adding lime, my avocado got black and gross after less than a day and I ended up tossing leftovers.
My 'go-to' summer recipe! It's great! When I'm in a pinch for time, I buy shredded cabbage and a jar of chipolte salsa instead. Similar flavor profile, but it lets me skip a few steps! Enjoy!
My whole family loves it. I was surprised, because they are usually meat eaters. But it was definitely a hit, and now we have it on a regular basis.
Delicious, Quick and Easy. Great for our boating trips to the lake. I did cut back the vinegar as suggested by other reviews. Terrific recipe.