Spicy Baja Beef Tortillas

Photo: Oxmoor House
These "open-faced wraps" get their kick from the adobo sauce in canned chipotle chiles. Quench the heat with a refreshing Cranberry-Açai Spritzer. Research on the health-promoting abilities of açai berries shows promise because they are rich in antioxidants, phytochemicals, anti-inflammatory substances, vitamins, and minerals.

Prep: 12 minutes

Yield:

4 servings (serving size: 1 tortilla)

Recipe from

Recipe Time

Prep: 12 Minutes

Nutritional Information

Calories 284
Caloriesfromfat 42 %
Fat 13.1 g
Satfat 3.5 g
Monofat 4.8 g
Polyfat 1 g
Protein 16.9 g
Carbohydrate 26.4 g
Fiber 6.1 g
Cholesterol 25 mg
Iron 3.2 mg
Sodium 352 mg
Calcium 103 mg

Ingredients

1/4 cup light sour cream
1 tablespoon adobo sauce from canned chipotle chiles in adobo sauce (reserve chiles for another use)
4 (6-inch) low-fat whole wheat tortillas
5 cups gourmet salad greens
6 ounces thinly sliced low-sodium deli roast beef (such as Boar's Head)
1 cup refrigerated prechopped tomato
1/3 cup mild pickled banana pepper rings
1 ripe peeled avocado, coarsely chopped

Preparation

1. Combine 1/4 cup sour cream and adobo sauce in a small bowl, stirring well. Place 1 tortilla on each of 4 plates. Spread 1 tablespoon sour cream mixture over each tortilla. Top each evenly with salad greens; arrange beef over greens.

2. Combine tomato, pepper rings, and avocado in a medium bowl; toss gently. Top beef evenly with tomato mixture.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Fresh Food Fast

April 2009