- 3/4 pound [340 g] black turtle beans, soaked overnight
- 3 tablespoons [45 mL] mayonnaise
- 2 tablespoons [30 mL] non-fat sour cream
- 3/4 teaspoons [3.75 mL] chili powder
- 1/4 teaspoon [1 mL] cumin
- Dash Tabasco sauce [optional]
- 1 cup [250 mL] salsa
- 1/4 cup [60 mL] ripe olive slices
- Flour tortillas
- Shredded lettuce
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- Drain then boil soaked black turtle beans into salted boiling water until tender; drain then leave to cool completely.
- Combine mayonnaise, sour cream, chili powder, cumin, and Tabasco sauce into a small bowl.
- Mix well and set aside.
- Combine drained black turtle beans, salsa, and ripe olive slices.
- Spread mayonnaise mixture over flour tortillas; spoon on a little black turtle beans mixture.
- Top with shredded lettuce, then roll-up filled tortillas.
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