Tortilla Bean Rolls


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 

  • 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.

Real Cooking

A 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 appetizing.

Holidays & Diet Tips
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