Chipotle Salad

Notes: 

Keep a bag of shredded carrots in the fridge to shorten prep time.

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Ingredients: 

15-oz. can black beans, drained and rinsed
1 head Napa cabbage, shredded
1 carrot, peeled and thinly sliced
1/2 red onion, diced
1/4 c. fresh cilantro, chopped
2 chipotle peppers in adobo sauce, chopped
1/4 c. olive oil
2 T. balsamic vinegar
1 t. salt
1/2 t. pepper
10 10-inch flour tortillas


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