Sheryl's tortilla rolls
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | larges | Flour tortillas |
| 1 | can | (16 oz) spicy refried beans |
| 1 | pack | (8 oz) cream cheese,, softened |
| 1 | teaspoon | Cumin |
| 1 | tablespoon | Fresh lime juice |
| Salsa to taste | ||
| 6 | larges | Green onions, chopped, stems and all |
| ½ | pounds | Shredded monterey jack cheese |
Directions
Have tortillas at room temperature. In a mixing bowl, combine cream cheese, refried beans, cumin and lime juice, making a thick paste. Spread fairly thinly and evenly on tortillas to within ⅛ inch of the edge. Roll up tortillas jelly roll fashion and wrap each separately in plastic wrap.
Refrigerate overnight. When ready to serve, slice in 1- inch rounds and arrange on plate. Serve plain or with salsa on the side.
NOTES : Tortillas dry out fairly rapidly in the open air. Don't cut tortillas until the last minute. Recipe by: Sheryl Hurd-House Posted to MC-Recipe Digest V1 #610 by Crane Walden <cranew@...> on May 13, 1997