Friday, August 26, 2011

Pinto Bean and Avocado Wrap with White Slaw

pinto bean and avocado wrap with white slaw

So truthfully I gave up on the idea of using slaw in these wraps, even though it's delicious and even though I think that carrot and kohlrabi slaws would also be delicious. I told you I have a low cooking threshold, which sadly even slaw exceeds. And for really good slaw in my opinion, the cabbage has to be salted and drained for at least an hour ahead.

I do like slaw, and I will make it like for picnics. I made some for Fury weekend, but then we just cracked open the avocado bean mash and ate it with chips as dip. Which is why I had slaw for lunch this week, luckily so I could finish up this series.

6 Tbsp lime juice
1/2 cup olive oil
head of white cabbage
bunch of parsley
a small tomato
two green onions
a chipotle pepper
a can of pinto beans
an avocado
1 Tbsp lime juice
fajita-size whole wheat tortillas

If you have time and a salad spinner, finely slice the cabbage and sprinkle generously with two or three tablespoons of salt. Let it drain in the basket of the salad spinner for a couple hours, then rinse and dry thoroughly in the salad spinner.

Whisk the olive oil into the lemon juice in a large bowl. Toss the cabbage in the dressing. Mince the parsley and toss it in, and set the slaw aside.

Finely dice the tomato, and mince the green onions and chipotle. Rinse and drain the beans and mash in a flat bowl (I use my skillet) with a potato masher. Peel and pit the avocado and mash it right into the beans. Stir in the tomato, onion, chipotle, and lime juice.

To make a wrap, I toast a tortilla right on an open burner with tongs. Spread a stripe of bean mash across the middle of the tortilla, top that with some slaw, then roll it up.