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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
8 green onions |
1 (16-ounce) can pinto beans, drained and rinsed |
1 (1 1/4-ounce) package taco seasoning mix |
1 jalapeño pepper |
2 teaspoons salsa |
16 frozen phyllo pastry sheets, thawed |
vegetable cooking spray |
1 1/2 cups salsa |
Directions:
1. 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.
2. Chop enough of white portions to measure 1/2 cup.
3. Process chopped white portion, beans, and next 3 ingredients in a food processor until smooth, stopping to scrape down sides; set aside.
4. Place 1 phyllo sheet on a large cutting board, and coat with vegetable cooking spray. Keep remaining phyllo sheets covered with a slightly damp towel. Stack 3 more phyllo sheets over first sheet, coating each with vegetable cooking spray. Cut stack in half lengthwise, and cut each half crosswise into thirds.
5. Spoon 1 tablespoon bean mixture near 1 long edge of each stack; roll up starting at same edge. Pinch rolls 1 1/2 inches from each end, and tie with green onion strips. Place on lightly greased baking sheets. Repeat procedure 3 times with remaining phyllo stacks and bean mixture.
6. Bake at 400° for 10 to 15 minutes or until golden; cool on wire racks. Serve with additional salsa.
7. NOTE: For a milder filling, seed jalepeño before chopping.
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