Description
A recipe for Mexican Avocado and Grilled Vegetable Wraps

Ingredients

• 2 large zucchini, about 10 ounces, cut in half lengthwise
  
• 1 large sweet onion, about 11 ounces, sliced 3/8 inch thick
  
• 1 large red bell pepper, about 9 ounces, halved and seeded
  
• 1/4 cup canola oil, divided
  
• 3/4 teaspoon salt, divided
  
• 3 tablespoons lime juice
  
• 1 tablespoon jalapeno hot sauce
  
• 1 teaspoon ground cumin
  
• 1 can (15 1/2 ounces) black beans, rinsed and drained
  
• 4 ounces pepper Jack cheese, cut in thin strips, about 1 cup
  
• 2 fully-ripened Mexican Hass avocados, halved, pitted, peeled and sliced
  
• 8 to 12 large flour tortillas, warmed

Preparation
Preheat grill or indoor broiler. Lightly coat zucchini, onion and pepper with 1 tablespoon canola oil; sprinkle with 1/4 teaspoon salt. Arrange vegetables on grill rack or baking sheet. Cook 5 inches from heat source until vegetables begin to brown, 7 to 12 minutes. Turn; cook until vegetables are tender, 5 to 10 minutes longer, removing vegetables as they are lightly browned. In large bowl, whisk together remaining 3 tablespoons canola oil, lime juice, jalapeno hot sauce, cumin and remaining 1/2 teaspoon salt. Cut grilled vegetables into bite-size pieces. Add vegetables, beans and cheese to dressing; toss until well coated. Add avocados; toss gently. Serve over warm tortillas.

Nutrition
no information available

Serves
Yield: 4 portions, about 9 cups

Variations
no information available