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Tortilla rolls with bean and avocado salad
Tortilla rolls are always very helpful to the hostess. They can be prepared for a picnic, served as a snack before barbecues, or taken on the road. But even at the festive table, when you want to feed a large company, they will be very out of place. Rolls can be served cold or fried in vegetable oil.
How to cook Tortilla rolls with bean and avocado salad
Step 1
Drain the beans in a colander and rinse with cold water. Transfer to a skillet with olive oil and fry over medium heat for 2 minutes. Add soy sauce and vinegar and continue to fry, stirring, until the liquid has completely evaporated. Remove beans from heat and mash lightly with a fork.
Step 2
Cut the avocado in half, remove the pit and peel. Cut the pulp into small cubes. Drizzle with lime juice. Grind the cilantro, chop the garlic. Free the chili pepper from seeds and finely chop. Cut the tomatoes into small cubes.
Step 3
Mix beans, avocado, chili, cilantro and garlic. Add paprika, salt and black pepper. Spread the salad on the tortilla and spread evenly. Then put a layer of tomatoes, the last layer put lettuce leaves.
Step 4
Roll the tortillas into tight rolls, wrap in foil or cling film and leave for 30 minutes. in a refrigerator. Then cut each roll into 3 pieces or portions 5 cm high.
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