| 1 | medium bulb garlic (2 oz) |
| 3 | Old El Paso® flour tortillas for burritos (8 inch; from 11.5-oz package) |
| Cooking spray |
| 2 | medium avocados, peeled, pitted |
| 2 | tablespoons fresh lime juice |
| 1/2 | teaspoon salt |
| 1/8 | teaspoon black pepper |
| Dash ground red pepper (cayenne) or few drops red pepper sauce, if desired |
| 1/4 | cup finely chopped red onion |
| 3 | plum (Roma) tomatoes, seeds removed, chopped |
| 2 | tablespoons chopped fresh cilantro |
| Assorted fresh vegetables for dipping, such as carrots and cucumbers |
| 1. | Heat oven to 350°F. Carefully peel paper-like layers from around bulb of garlic, leaving just enough to hold garlic cloves together. Cut 1/4- to 1/2-inch slice from top of bulb to expose cloves. Place cut side up on 6-inch piece of foil; wrap securely in foil. Place in pie plate or shallow baking dish. Bake 40 to 45 minutes or until garlic is tender when pierced with toothpick or fork. Cool. |
| 2. | Spray 2 large cookie sheets with cooking spray. Cut each tortilla into 12 wedges. Place in single layer on cookie sheets. Spray with cooking spray. Bake uncovered 8 to 10 minutes or until light golden brown and crisp. |
| 3. | In medium bowl, mash avocados. Stir in 1 teaspoon of the roasted garlic,* the lime juice, salt, black pepper and red pepper. Stir in onion, tomatoes and cilantro. Serve with baked tortilla chips and vegetables for dipping. |
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| We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the original. |
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| Reduce calories to 100 and fat to 4g per serving by substituting 1 cup frozen peas, cooked and drained, for one of the avocados. Place the peas and 1 Tbsp water in a food processor; process just until smooth, then add to the mashed avocado. |
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| If you don't have time to roast the garlic, substitute 1/2 teaspoon chopped fresh garlic for the mashed roasted garlic. |
Nutrition Information:
130 ( 50); 6g ( 1g, 0g); 0mg; 250mg; 16g ( 3g, 2g); 2g 70%; 15%; 4%; 6% 1 ; 0 ; 0 ; 1 1