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Hot Phyllo Burritos by Terrytx
posted by Terrytx 03-31-99 9:40 AM
* Exported from MasterCook *
Hot Phyllo Burritos
Recipe By : Southern Living-12/98
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers & Snacks Low Fat
Side Dish Tex-Mex
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 green onions
1 can (16 oz) 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 minute; 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 ingredients 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 sheets 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 mintes 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.
