Mexican 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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 green onions
1 can (16oz) 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 min.; 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 ingred. 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 shhets 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 min. 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.

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