A delicious Southwestern salad wrapped in a crispy, cheesy burrito. This recipe includes a tangy lime-cilantro dressing and a vegan modification option.
1. Blend together the ingredients for the dressing (light sour cream, lime juice, cilantro, garlic, salt, pepper) and set aside.
2. Mix together the ingredients for the salad (romaine, black beans, corn, cherry tomatoes, avocado, chips, jicama, shredded Mexican cheese) and toss with the dressing. Warm each tortilla for 30 seconds per side in a pan.
3. Place a quarter of the salad in each tortilla. Roll up halfway from the bottom, fold the sides in, sprinkle 1 tablespoon of cheese near the seal (to help seal the burrito when it melts), and roll shut.
4. Heat a nonstick pan over medium-high heat. Sprinkle cheese on the pan, then place the burrito seam side down on the cheese and cook until the cheese sticks to the burrito and is golden brown and crispy. Sprinkle some more cheese down and repeat on the other side. Enjoy!
