Recipe for Bell Pepper Burritos With Guacamole


1 sweet green pepper; cut into strips
1 sweet red pepper; cut into strips
1/4 cup lemon juice
2 tablespoon fresh cilantro; snipped
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon black pepper; freshly ground
1/2 cup tomatoes; chopped
1/4 cup avocado
2 tablespoon red onions; grated
1 teaspoon lime peel; grated
1 teaspoon lime juice
1 teaspoon olive oil
6 flour tortillas; warmed
1 1/2 cup torn romaine lettuce
1/2 cup jicama; shredded


In a medium bowl, mix the green and red peppers, lemon juice, cilantro, cumin, chili powder and black pepper. Let stand for 30 minutes. In another medium bowl, mix the tomatoes, avocado, onions, lime peel and juice. Cover and refrigerate until needed. In a large nonstick skillet over medium heat, warm the oil. Add the pepper mixture. Cook, stirring frequently, until the peppers are tender and the liquid has evaporated, 4 to 5 minutes. Divide the pepper mixture among the tortillas. Sprinkle with the lettuce and jicama. Roll to enclose the filling. Serve with the avocado mixture. Servings: 2

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