Categories: Tex- Mex. foods

Ingredients

• 8 green onions
• 1 (16 oz.) can pinto beans, drained and rinsed
• 1 (1 1/4 oz.) pkg. taco seasoning mix
• 1 jalapeno pepper
• 2 tsp. salsa
• 16 frozen phyllo pastry sheets, thawed
• Vegetable cooking spray
• 1 1/2 cups salsa

Directions

1. 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.
2. Chop enough of white portions to measure 1/2 cup.
3. Process chopped white portion, beans and next 3 ingredients in a food processor until smooth, stopping to scrape down sides; set aside.
4. 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 fist sheet, coating each with vegetable cooking spray. Cut stack in half lengthwise, and cut each half crosswise into thirds.
5. Spoon 1 Tbsp. bean mixture near 1 long edge of each stack; roll up staring 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.
6. Bake at 400 degrees for 10 to 15 minutes or until golden; cool on wire racks. Serve with additional salsa.

7. makes 2 dozen

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