Recipe(tried): Hot Phyllo Burritos

* Exported from MasterCook *

Hot Phyllo Burritos

Recipe By : Southern Living-12/98
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers & Snacks Low Fat
Tex-Mex Vegetarian
Side Dish Appetizers

Amount Measure Ingredient -- Preparation Method
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8 green onions
1 can (16oz) pinto beans -- drained and rinsed
1 package (1-1/4 oz) taco seasoning mix
1 jalapeno
2 teaspoons salsa
16 sheets frozen phyllo pastry -- thawed
cooking spray
1 1/2 cups salsa

Cut green tops from onions. Cook tops in boiling water to cover 1 min.; drain. Plunge into ice water to stop the cooking process; drain. Cut each piece lengthwise into 3 or 4 strips, and set aside. Chop enough of the white portions to measure 1/2 cup. Process chopped white portion, beans, and next 3 ingred. in food processor until smooth, stopping to scrape down sides; set aside. Place 1 phyllo sheet on a large cutting board, and coat with cooking spray. Keep remaining sheets covered with a slightly damp towel. Stack 3 more phyllo shhets over the first sheet, coating each with spray. Cut stack in half lengthwise, and cut each crosswise into thirds. Spoon 1 tbl. bean mixture near 1 long edge of each stack; roll up starting at same edge. Pinch rolls 1-1/2" from each end, and tie with green onion strips. Place om lightly greased baking sheets. Repeat process 3 times with remaining phyllo stacks and bean mixture. Bake at 400 degrees for 10-15 min. or until golden; cool on wire racks. Serve with additional salsa. Yield: 2 dozen

Per burrito and 2 tbl. salsa: 109 cal, 2.9g fat, 0mg chol, 346mg sod.

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NOTES : For milder filling, seed jalapeno before chopping.

Serve with Migas, corn muffins, and Mex. hot Chocolate for Brunch

Be sure not to fill too full, and roll loosely, if not they will burst.