Recipe by SusieQusie
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.
Top Review by Marsha Mazz
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.
- 2 (12 inch) whole wheat tortillas, any flavor
- 1 1⁄2 tablespoons cream cheese, room temperature
- 1 teaspoon chipotle chile in adobo (optional)
- 4 leaves lettuce
- 4 slices monterey jack pepper cheese
- 4 slices tomatoes (thin slices)
- 1⁄2 avocado, thinly sliced
- 4 slices red onions (thin slices)
- 1⁄2 cup jicama, thinly sliced into matchsticks
- 1⁄4 cup fresh sweet corn or 1⁄4 cup frozen corn, defrosted
- 1⁄2 cup cooked black beans, drained and rinsed
Directions See How It's Made
- Spread the tortilla thinly with the cream cheese.
- Place 2 lettuce leaves over the cream cheese.
- Layer the pepper Monterey Jack cheese over the lettuce.
- Layer the tomato, avocado, onion and jicama over the cheese.
- Spoon on the corn and black beans evenly. Top with the remaining lettuce leaf, and roll tightly.
- Slice in half diagonally.