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Spicy Baja Beef Tortillas

Photo: Oxmoor House
Prep time 12 mins
Yield 4 servings (serving size: 1 tortilla)
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

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.

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