Recipe: Black Bean Wraps
SandwichesBLACK BEAN WRAPS
2 packages (8 ounces each) cream cheese, softened
2 cups shredded Monterey Jack cheese with peppers (8 ounces)
1/2 cup sour cream
1 teaspoon onion salt
2 cans (15 ounces each) black beans, rinsed and drained
1/4 cup salsa
12 (8 inch) flour tortillas
1 (10 ounce) package fresh spinach
2 jars (7 ounces each) roasted sweet red peppers, drained and coarsely chopped
2 carrots, shredded (optional)
salsa (to serve)
Beat first 4 ingredients in a large bowl at medium speed with an electric mixer until thoroughly blended. Set cheese mixture aside.
Process beans and salsa in a food processor until smooth stopping to scrape down sides.
Spread bean mixture evenly over tortillas; top each evenly with cheese mixture, spinach, peppers, and, if desire, carrot. Roll tortillas tightly; wrap each in plastic wrap. Chill, if desired.
Serve with additional salsa.
Makes 12
From: Diane Sparrow, Osage, Iowa
Source: Southern Living, September 2000
2 packages (8 ounces each) cream cheese, softened
2 cups shredded Monterey Jack cheese with peppers (8 ounces)
1/2 cup sour cream
1 teaspoon onion salt
2 cans (15 ounces each) black beans, rinsed and drained
1/4 cup salsa
12 (8 inch) flour tortillas
1 (10 ounce) package fresh spinach
2 jars (7 ounces each) roasted sweet red peppers, drained and coarsely chopped
2 carrots, shredded (optional)
salsa (to serve)
Beat first 4 ingredients in a large bowl at medium speed with an electric mixer until thoroughly blended. Set cheese mixture aside.
Process beans and salsa in a food processor until smooth stopping to scrape down sides.
Spread bean mixture evenly over tortillas; top each evenly with cheese mixture, spinach, peppers, and, if desire, carrot. Roll tortillas tightly; wrap each in plastic wrap. Chill, if desired.
Serve with additional salsa.
Makes 12
From: Diane Sparrow, Osage, Iowa
Source: Southern Living, September 2000
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