Tuesday, June 30, 2009

Creamy Avocado & White Bean Wraps

So... we're in our house!!! We moved in yesterday! There are boxes EVERYWHERE and it is impossible to navigate around the kitchen. It took us until 2:00 to find plates to microwave pizza from last night, and I didn't find drinking glasses or silverware until I started making dinner. And I only found those because I was looking for the potato masher and mixing bowls. And this is how moving goes.

I go back to work tomorrow and Thursday, and then we have Friday off, so I will have a good three-day weekend to hack away at the unpacking. Until then, I may resort to unconventional methods to make foods.

Because I get panicky when things are different for too long, I made dinner tonight. Even though we spent all day assembling furniture and shopping at warehouse stores and cleaning. Even though I am tired. And even though I had to use tupperware instead of a mixing bowl because I couldn't find the mixing bowls. I just needed something normal. And what's more normal than cooking? Nothing.

Tonight's meal was a super-easy wrap. Once I found all the tools it was easy to make and was very yummy. I'd reduce the vinegar a bit because it was a little bit too much, but it was still very good. We would definitely make it again.


Creamy Avocado & White Bean Wraps
Eating Well, July/Aug 09

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.

2 tablespoons cider vinegar
1 tablespoon canola oil
2 teaspoons finely chopped canned chipotle chile in adobo sauce (see Note)
1/4 teaspoon salt
2 cups shredded red cabbage
1 medium carrot, shredded
1/4 cup chopped fresh cilantro
1 15-ounce can white beans, rinsed
1 ripe avocado
1/2 cup shredded sharp Cheddar cheese
2 tablespoons minced red onion
4 8- to 10-inch whole-wheat wraps or tortillas

1. Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.

2. Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion.

3. To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.

Yield: 4 servings

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