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Corn Tortillas with Hummus and Salad

Corn Tortillas with Hummus, Salad and Lemon-Tahini Dressing

This is my favorite warm weather lunch, simple to prepare but with lots of contrasting flavors, textures and colors, and a mixture of cooked and raw foods.

Serves two

Four corn (or flour) tortillas
6 tablespoons hummua or warmed refried beans
Salad mix (I used baby greens, cucumber, shredded carrot, red onion and cilantro. Other ideas are shredded jicama, beets, daikon, marinated hot peppers, red bell peppers, etc.)
Lemon-Tahini Dressing

Heat the tortillas in a dry pan on both sides at medium-low until softened.
Spread 1 1/2 tablespoons of refried beans on each tortilla.
Fill the tortilla with your salad mix.

Make your Lemon-Tahini Dressing.

2 tablespoons tahini
3 tablespoons water
1 tablespoon fresh lemon juice
1/2 teaspoon tamari
1/8 teaspoon cayenne pepper

Mix together in a small cup with a spoon until smooth.
Drizzle over the salad mix in the tortillas.


2013, 2014, Vegan Street

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