Recipe: Black Bean and Avocado Pinwheels with Lime-Cilantro Cashew Creme
- Organic Whole Wheat Tortilla or Brown Rice Tortillas
- 1 can refried black beans
- 1 cup mild or medium salsa
- 2 cloves garlic, pressed or minced
- ¼ t. cumin
- ¼ cup. cilantro, chopped
- 1 avocado, sliced
- lettuce, baby or chopped
- toothpicks
- 1 cup cashews, soaked for 3 hours
- ¾ cup water
- Juice from 1 lime
- 1 clove garlic
- ¼ t. salt
- ½ t. chili powder
- ½ t. paprika
- 1 Tbs. chopped cilantro
- In large bowl, combine refried beans, salsa, cloves, cumin, and cilantro.
- Spread a thin layer of the bean mixture over the whole tortilla. Lay of a few pieces of avocado across the tortilla, and cover with baby lettuce.
- Roll up into log shape. Space out 7-8 toothpicks, along the log, and cut on an angle.
- To Make the Cashew Crème, drain the cashews and put into blender or food processor.
- Add the water, lime juice, garlic, salt, paprika, and chili powder.
- Pulse for a few minutes until completely smooth and creamy. Add the cilantro and mix in.
- Serve the Black Bean and Avocado Pinwheels with the Lime-Cilantro Cashew Crème on the side.
Recipe by iEatGreen at https://www.ieatgreen.com/recipe-black-bean-and-avocado-pinwheels-with-lime-cilantro-cashew-creme-2/
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