Hot Phyllo Burritos
Source of Recipe
"Southern Living"
List of Ingredients
8 green onions
1 (6 oz.) can pinto beans, rinsed & drained
1 (1.25 oz.) pkg taco seasoning mix
1 jalapeno pepper
2 teaspoons salsa
16 sheets frozen phyllo dough, thawed
vegetable cooking spray
1 1/2 cups salsaRecipe
Cut green tops from onions. Cook tops in boiling water to cover for one 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 white portions to measure 1/2 cup. Process chopped white portion, beans, and next 3 ingredients in a food processor until smooth, stopping to scrape down sides; set aside. Place 1 phyllo sheet on a large cutting board, and coat with vegetable cooking spray. Keep remaining phyllo sheets covered with a slightly damp towel. Stack 3 more phyllo sheets over first sheet; coating each with vegetable cooking spray. Cut stack in half lengthwise, and cut each half crosswise into thirds. Spoon 1 tablespoon of bean mixture near 1 long edge of each stack; roll up starting at same edge. Pinch rolls 1 1/2 inches from each end and tie with green onion strips. Place on lightly greased baking sheets. Repeat procedure 3 times with remaining phyllo stacks and bean mixture. Bake at 400 degrees F for 10 to 15 minutes or until golden; cool on wire racks. Serve with additional salsa. Makes 2 dozen.
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