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Saturday, November 26, 2016

Hot Phyllo Burritos

8 green onions
1 can (16 oz) pinto beans --drained and rinsed  [448 ml]
1 package (1-¼ oz.) taco seasoning mix [35 g]
1 jalapeno
2 tsp salsa
16 sheets frozen phyllo pastry --thawed
cooking spray
1 ½ cups salsa

Cut green tops from onions. Cook tops in boiling water to cover 1 minute; drain. Plunge into ice water to stop the cooking process; drain. Cut each piece lengthwise into 3 or 4 strips, and set aside. Chop enough of the white portions to measure ½ cup .
Process chopped white portion, beans, and next 3 ingredients in food processor until smooth, stopping to scrape down sides; set aside.
Place 1 phyllo sheet on a large cutting board, and coat with cooking spray. Keep remaining sheets covered with a slightly damp towel. Stack 3 more phyllo sheets over the first sheet, coating each with spray. Cut stack in half lengthwise, and cut each crosswise into thirds.
Spoon 1 tbsp bean mixture near 1 long edge of each stack; roll up starting at same edge. Pinch rolls 1-½ " from each end, and tie with green onion strips. Place on lightly greased baking sheets. Repeat process 3 times with remaining phyllo stacks and bean mixture.
Bake at 400 degrees for 10-15 minutes or until golden; cool on wire racks. Serve with additional salsa. Yield: 2 dozen 

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