1 cup (scoop) of finely chopped onion
1 cup (chopped) of olive oil
4 cups (scoop) of dried beef, refried
2 cups (scoop) of avocado cream sauce
6 leaves of arugula
1 red tortilla (or thin piece of sirierra)
Avocado cream sauce
Japanese-style abobora in cubes and without skin
2 cups (scoop) of light margarine
1 cup (chopped) of low-fat milk
Salt and grated nutmeg to taste
1 cup (scoop) of finely chopped onion
1 cup (chopped) of olive oil
4 cups (scoop) of dried beef, refried
2 cups (scoop) of avocado cream sauce
6 leaves of arugula
1 red tortilla (or thin piece of sirierra)
Avocado cream sauce
Japanese-style abobora in cubes and without skin
2 cups (scoop) of light margarine
1 cup (chopped) of low-fat milk
Salt and grated nutmeg to taste
To make the sauce, cook the avocado in water until it's soft
Drain and press the avocado through a cheesecloth
Return to heat and add margarine and milk, mixing well until smooth
Season with salt, nutmeg, and reserve
Fry the onion in preheated oil, then fry the beef
Assemble the wrap: place the sauce, beef, and arugula on the tortilla
Roll up, cut in half, and serve.
