Southwestern Salad Roll

Ingredients

• 8 - 6 inch flour tortillas
• 1 cup chunky salsa
• 2 small avocados, pitted, peeled and quartered lengthwise
• 3/4 cup cooked black beans (rinsed and drained if canned)
• 1/4 cup finely chopped red onion
• 3 tablespoons chopped fresh cilantro
• 1 1/2 cups + 2 tablespoons shredded Cheddar cheese
• 6 cups mixed salad greens
• 1/4 cup finely chopped sweet red pepper

Directions

1. Heat oven to 350°. Separate tortillas and spread out on flat work surface. Spread 2 tablespoons salsa on each.

2. For each tortilla, slice across one avocado quarter thinly and arrange slices in a single layer on top of salsa. Continue layering each tortilla with 1 1/2 tablespoons black beans, 1 1/2 teaspoon red onion and 1 teaspoon cilantro on each. Finally, sprinkle 3 tablespoons cheese over each tortilla.

3. Tightly roll up each tortilla, jelly-roll style. Place rolled tortillas, seam side down, on rimmed baking sheet. Bake 12 mins. Set as to cool slightly.

4. Meanwhile, divide salad greens among 4 serving plates; scatter three sprigs cilantro and 1 tablespoon sweet red pepper over each salad.

5. With serrated knife, cut each rolled tortilla crosswise into 5 pieces. To serve, stand 10 pieces sliced tortilla, cut side up on each salad. Top with some of the remaining 2 tablespoons cheese and serve.