TEX-MEX COLD ROLLS

I've had this massive craving for a burrito lately.  You know, one of those fully loaded giant cheesy, sour cream laden calorie bombs that has you heading for a nap once you're done eating it.   It's the kind of craving that just won't go away and keeps nagging at me.  I've been fending it off thankfully but It hasn't been easy.  You see, I've vowed to be kind to myself and my body and to stay away from all those foods that lead to a binge of epic proportions and the inevitable back slide of my eating habits.  So, when a co-worker brings in a bounty of lettuce from his garden to share I immediately know what I want to do with it.   I head home with a bag of fresh garden leafy greens in tow.  I arrive, rummage around then pile a bounty of fresh veggies onto the counter.  I dig through the cabinets for a can of black beans and some low-calorie rice paper.  I open the fridge and spot some yogurt that I can use to make a killer dipping sauce.  So, take that burrito's –  instead it's tex-mex cold rolls with an avocado cream dipping sauce for me.  Consider that craving crushed.

Here's what you'll need:

 

1 can black beans –  drained

1 ear of fresh corn – cut from the cob

1 red pepper – diced

1 cucumber – diced

5-6 small cocktail tomatoes – diced

6 green onions - diced

2 jalapenos – seeded and diced

1 clove of garlic

2 limes

2 small avocados

1 single serve container of Greek yogurt

1 ½ tsp chili powder

1 tsp cumin

salt and pepper to taste

6-8 leaves curly leaf lettuce

rice paper

 

STAGE 1  

 

Add 4 green onions, 2 avocados, 1 clove garlic, 1 jalapeno, the juice from 1 lime, the yogurt, ½ tsp of chili powder, ¼ tsp of cumin and salt and pepper to your blender.  Blitz until smooth.  

 

STAGE 2

 

Add the black beans, corn, red pepper, cucumber, tomatoes, 2 green onions and the jalapeno to a large bowl.  Then add the juice of 1 lime, 1 tsp chili powder, ¾ tsp of cumin, salt and pepper and toss to combine.

 

STAGE 3

 

Add warm water to a shallow dish and quickly dip the rice papers into the water to help make them pliable.  Place the wet rice paper onto a clean kitchen towel, lay the leaf lettuce down then add your veggie mixture.  Fold in the left and right sides then pull the bottom over the lettuce and roll it up tightly.  Slice on a diagonal and serve with a dollop of avocado cream.  

 

TIPS

    

I made these rolls vegetarian but you could easily add some chopped chicken or even some shrimp to the mix to add a protein boost.  If you'd like to keep them vegetarian and up the protein, I'd suggest adding some cooked farro or quinoa to the veggie mixture.

 

When dipping the rice paper into the water you'll want to move quickly and dip it in for only a second or 2.  The rice paper will become pliable quickly but if you leave it in the water too long it will be gummy.  So, a quick dip on all sides is all you need.  It does take a wee bit of practice at first but you'll get the hang of it in no time.

 

Because the avocado cream has acid from the lime juice and the yogurt it will last a day or 2 in the fridge in an airtight container.  I actually like making it directly in a mason jar.  If you have a standard blender the blades will fit onto the mouth of the mason jar so, you'll be able to blend right in the storage container and you'll get to skip the annoying job of washing the blender.

 

This tasty TEX-MEX COLD ROLL creation is courtesy of Laurie Martel - No, I'm not a chef but I love cooking, baking, mixing cocktails and sharing my creations as a way to express myself