Black Bean And Pepper Spirals |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a really nice colourful summer appetizer. You can make the rolls the day before and keep them in the fridge overnight. Slice just before serving! Ingredients:
4 large whole-wheat flour tortillas |
1 cup spicy black bean dip |
1/4 cup red onion, finely chopped |
1/4 cup fresh coriander, finely chopped |
1 yellow pepper, seeded and thinly sliced |
1 cup cheddar cheese, grated |
spicy black bean dip ingredients |
2 tbsp. vegetable oil |
1 small onion, chopped |
2 cloves garlic, chopped |
1/2 green pepper, chopped |
1 fresh jalopeno pepper, seeded and finely chopped |
1 can black beans, rinsed and drained (19 oz.) |
1 tsp. ground cumin |
1 tsp. chili powder |
1 cup drained plum tomatoes, roughly chopped |
salt and freshly ground pepper |
1 tbsp. red wine vinegar |
Directions:
1. Make the Spicy Black Bean Dip first:
2. Heat Vegetable oil in a large frying pan. Add onion, garlic, green pepper, and jalopeno pepper and cook over medium heat until the vegetables are tender- about 10 minutes.
3. Stir in black beans, cumin, chili powder, tomatoes and a little seasoning and continue cooking for about 5 minutes. Remove from the heat. Set aside for a couple of minutes to cool.
4. Spoon bean mixture into a food processor and pulse briefly to make a smooth puree. Adjust flavour with vinegar and salt and pepper.
5. To put it all together:
6. Spread each of the tortillas with an even layer of about 1/2 cup of the Spicy Black Bean Dip, leaving about 1/2 uncovered around the edge. Sprinkle with red onion and coriander.
7. Arrange pepper slices and grated cheese in an even layer across the lower 2/3rd's of each tortilla. I usually use four slices of pepper per tortilla.
8. Roll up the filled tortillas to make neat spirals. Trim off the ends, then cut each roll into 6 equal pieces.
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