Hot Phyllo Burritos

Southern Living
2 dozen


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8 green onions
1 (16-ounce) can pinto beans, drained and rinsed
1 (1 1/4-ounce) package taco seasoning mix
1 jalapeño pepper
2 teaspoons salsa
16 frozen phyllo pastry sheets, thawed
Vegetable 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 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 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° for 10 to 15 minutes or until golden; cool on wire racks. Serve with additional salsa.

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

Created date

December 1999

Nutritional Information

Calories 109
Fat 2.9 g
Cholesterol 0.0 mg
Sodium 346 mg