Recipe: Salad Burritos (make ahead, 1980's)

SALAD BURRITOS

"Let the vegetables marinate in your cooler as you travel. Just before serving, toss in the cheese, lettuce, and pepper."

1/3 cup salad oil
3 tablespoons vinegar
1/2 envelope (2 tablespoons) taco seasoning mix
1/2 teaspoon sugar
1 (8-ounce) can garbanzo or kidney beans, drained
1/2 cup sliced pitted ripe olives
1/2 small onion, cut into rings
8 ounces Monterey Jack or cheddar cheese, cut into strips
1 small head lettuce, shredded
1 small green or sweet red pepper, sliced into thin strips
12 flour tortillas (for serving)
Hot pickled peppers (optional, for serving)

In a screw-top jar combine salad oil, vinegar, taco seasoning mix, and sugar. Cover and shake well.

In a plastic bag combine beans, olives, and onion; pour salad oil mixture over bean mixture. Tie bag and chill.

TO ASSEMBLE:
Place cheese, lettuce, and pepper strips in plastic bag with marinated bean mixture. Close bag and rock it gently to toss. Spoon about 1/2 cup cheese-vegetable mixture atop each tortilla; roll up. Serve with pickled peppers, it desired.

Servings: 6
From: Recipelink.com
Source: RV and Camping Gourmet from U-Haul, 1984