5 large red flour tortillas,
keep them at room temperature
cooked Romano beans
package (8 oz) cream cheese,
tsp. garlic powder
tsp. ground black pepper
Tbsp. fresh lime juice
Tbsp. your favorite tomato
fresh green onions, thinly
Monterey Jack Cheese, shredded
a food processor or
medium size mixing bowl, blend beans, cream cheese,
spices, lime juice
and salsa until thick paste is formed.
paste evenly on
5 tortillas to within 1/4 inch of the edge.
each tortilla with
thinly sliced green onions and shredded cheese.
up each tortilla
tightly in jelly roll fashion and wrap each separately in plastic wrap
and twist ends.
for couple hours or overnight.
serve, cut each tortilla
crosswise in 1-inch rounds and arrange cut side up on serving plate.
Tortilla Bean Rolls
plain or with your favorite salsa on the side.
staple of Mexican & Central American cuisine, tortilla is a kind of
unleavened bread, made from maize corn or wheat flour.
The corn or maize tortilla is the more traditional, dating back to
Pre-Columbian times. It is made by curing maize in lime water, grinding
and pre-cooking it, kneading it into a dough called masa nixtamalera,
pressing it flat into thin patties, and cooking it on a very hot comal
(a type of light sheet-metal griddle). In Mexico, particularly in the
towns and cities, most corn tortillas are nowadays made by machine and
are very thin and uniform, but in Guatemala they are still often made
by hand and are thicker. Corn tortillas are customarily served and
eaten warm; when cool, they acquire a rubbery texture and are less
those holiday pounds at bay. Decide what your eating goals are
and prepare for them ahead of time. Overeating is a phenomenon common
everyone around the holidays. Uncomfortable situations, like a room
of strangers - or worse, family - can leave you aching to dissolve your
discomfort with a big wedge of cake. More...