YIELD: 20 servings
1 bag refried beans
2 qt. boiling water
2/3 cup taco seasoning mix
2 lbs. cream cheese, softened
2 cups green onions, finely chopped
20 each flour tortillas, 11 inches
1 lb. 4 oz. leaf lettuce
- Place beans in pan. Pour boiling water over beans; stir in taco seasoning. Cover pan; hold in steamtable or 250°F oven until water is absorbed, 15 to 20 minutes. Let cool.
- Combine cream cheese and green onions; set aside.
- Spread one side of each tortilla with 11/2 oz (3 Tbsps.) cream cheese mixture. Spread 4 oz. (1/2 cup) bean mixture over cream cheese. Cover with single layer of lettuce leaves (about 1 oz.). Roll into tight rolls, burrito style, folding in sides and rolling end to end. Place seam-side down on shallow pan. Cover pan and refrigerate at least 1 hour before serving.
- Cut each roll in half on diagonal to serve. Accompany with salsa for dipping.
Recipe by Cindy Stearns, Marketing and Training Manager, University of Richmond (VA). Photo by Basic American