- 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
- calories 109
- fat 2.9 g
- cholesterol 0.0 mg
- sodium 346 mg
How to Make It
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.