Ingredients:
5 large red flour tortillas,
keep them at room temperature
1 cup
cooked Romano beans
1
package (8 oz) cream cheese,
softened
1/2
tsp. cumin
1/2
tsp. garlic powder
1/8
tsp. ground black pepper
1
Tbsp. fresh lime juice
2
Tbsp. your favorite tomato
salsa
5
fresh green onions, thinly
sliced
1/2 lb
Monterey Jack Cheese, shredded
Preparation:
- In
a food processor or
medium size mixing bowl, blend beans, cream
cheese,
spices, lime juice
and salsa until thick paste is formed.
- Spread
paste evenly on
5 tortillas to within 1/4 inch of the edge.
- Top
each tortilla with
thinly sliced green onions and shredded cheese.
- Roll
up each tortilla
tightly in jelly roll fashion and wrap each separately in plastic wrap
and twist ends.
- Refrigerate
tortillas
for couple hours or overnight.
- To
serve, cut each tortilla
crosswise in 1-inch rounds and arrange cut side up on serving plate.
- Serve
Tortilla Bean Rolls
plain or with your favorite salsa on the side.
