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Mexican Sushi

4

30 min

Mexican Sushi

Mexican Sushi Photo 1

Time

30 min

Serving

6 persons

Calories

332

Rating

4.00★ (29)

Author: Victoria Buriak
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.

Ingredients

  • ounces low-fat cream cheese: 3 piece (softened)
  • ½ tablespoons seeded and finely chopped chipotle in adobo: 1 piece
  • plain flour tortilla: 1 piece
  • tomato-flavored tortilla: 1 piece
  • spinach-flavored tortilla: 1 piece
  • low-fat refried black beans: 0.75 cup
  • pico de gallo salsa: 6 Tbsp
  • ½ Avocados from Mexico: 1 piece (diced)
  • cilantro leaves: 0.75 cup (chopped)

Metric Conversion

Stages of cooking

Mexican Sushi Photo 21
Mexican Sushi Photo 32
  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.
    Mexican Sushi Photo 2
  2. Roll up tortillas tightly; wrap in plastic wrap and refrigerate. To serve, unwrap and trim ends; cut each roll across into 6 pieces.
    Mexican Sushi Photo 3

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