Bean Roll-Ups

This is what happens when a taco meets and an enchilada-- another Tex-Mex favorite! Roll these up for a quick, no mess meal.

2 Cans of Pinto Beans (16oz each)
1C Yellow Onion, chopped
4 Garlic Cloves, chopped
1C Spinach, chopped
2t Chili Powder
1/2t Cumin
Dash of Cayenne Pepper
1/2 Lime, Juiced
1C Corn Kernels
Corn Tortillas (or, whole-wheat flour)

First, drain and rinse your beans. Then, transfer the beans to a big bowl and mash them into a thick paste, leaving some beans whole. It's best to use your hands, but you can certainly use a potato masher. Now, chop up the onions, the spinach and the garlic cloves and throw them into the bean bowl. Add in your spices and the lime juice to the bean bowl. Now, mix everything together so that everything is thoroughly mixed.

With a spoon, grab some bean mixture and spread it across the tortilla. Then, roll up that tortilla using your hands. Try to get the tortilla as skinny as possible! It's best to use less beans than you think as it will spread as you roll it. Continue this until you run out of bean mixture. Place all of the roll ups on a casserole dish. Pre-heat the oven for 375 and bake for 10-15 minutes, or until the tortillas are crunchy.


Prep time is 15 minutes.
Serves 3-4.