Hot Phyllo Burritos

Name: Hot Phyllo Burritos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Mexican
Ingredients: 454 grams pinto beans, drained and rinsed; 8 green onions; 1 jalapeño pepper; 16 sheets 16 frozen phyllo pastry sheets, thawed; 355 milliliters salsa; 2 teaspoons salsa; 35 grams package taco seasoning mix

The recipe Hot Phyllo Burritos is ready in about 45 minutes and is definitely an amazing vegan option for lovers of Mexican food. This recipe makes 24 servings with 62 calories, 2g of protein, and 1g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up pinto beans, taco seasoning mix, salsa, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Water

Onion

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.

Ingredients you will need

Beans

Equipment you will use

Food Processor

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.

Ingredients you will need

Vegetable Oil Cooking Spray

Filo Pastry

Equipment you will use

Cutting Board

Cut stack in half lengthwise, and cut each half crosswise into thirds.

Spoon 1 tablespoon 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.

Ingredients you will need

Green Onions

Roll

Place on lightly greased baking sheets. Repeat procedure 3 times with remaining phyllo stacks and bean mixture.

Equipment you will use

Baking Sheet

Bake at 400 for 10 to 15 minutes or until golden; cool on wire racks.

Equipment you will use

Oven

Serve with additional salsa.

Ingredients you will need

Salsa

NOTE: For a milder filling, seed jalepeo before chopping.

Equipment

Ingredients

Servings:

454grams

pinto beans, drained and rinsed 8

green onions 1

jalapeño pepper 16sheets

16 frozen phyllo pastry sheets, thawed 355milliliters

salsa 2teaspoons

salsa 35grams

package taco seasoning mix

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Stoltz Organic Pinot Noir. It has 5 out of 5 stars and a bottle costs about 26 dollars.