Total Time
15mins
Prep 15 mins
Cook 0 mins

This recipe, from The Whole Foods Market Cookbook, is an explosion of traditional Southwest flavors and textures. If you want to add a little heat, try mixing a teaspoon of chipotle chili in adobo sauce to the cream cheese before spreading it on the tortilla. Serve these with a bit of tomato salsa and sour cream or plain yogurt on the side for dipping.

Ingredients Nutrition

Directions

  1. Spread the tortilla thinly with the cream cheese.
  2. Place 2 lettuce leaves over the cream cheese.
  3. Layer the pepper Monterey Jack cheese over the lettuce.
  4. Layer the tomato, avocado, onion and jicama over the cheese.
  5. Spoon on the corn and black beans evenly. Top with the remaining lettuce leaf, and roll tightly.
  6. Slice in half diagonally.
Most Helpful

5 5

Thank you for introducing me to Jicama - what a nice flavor. Now I have one more favorite to purchase at a little Mexican market nearby. We all enjoyed this recipe very much. Instead of black beans, I used reciped #52500 Very Low-Fat Black Bean and Corn Salad. The cream cheese with chipolte chile in adobo is a new favorite sandwich spread in my house.

5 5

Delicious! A great blend of flavors and textures. I used the chipotle chile and it gave a nice extra little kick with the pepperjack. I added chopped cilantro since I had some, and it was a great addition. Thanks for sharing!

5 5

Can't go wrong with these flavors...YUM! I made this omitting the chipotle and jicama and added salsa, cilantro and sliced black olives. Made for 1-2-3 hit wonders.