Recipe: South of the Border Wraps
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| Wed, 12-17-2003 - 7:47am |
1/2 black beans, rinsed and drained
2 Tbsp chunky salsa
1 Tbsp green onions, chopped
1 Tbsp minced fresh cilantro or parsley
1 medium tomato, chopped
1 cup shredded Monterey Jack cheese
2-4 Tbsp butter or margarine
4 7-inch tortillas
Mash beans slightly in a bowl. Add salsa, onions, cilantro. Divide and spread mix over tortillas. Sprinkle with tomato and cheese. Roll up tightly. Melt butter in a large skillet. Add rolled tortillas, seam side down; cook until golden on all sides, adding additional butter if necessary. Serve immediately. Yields 4 servings.
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I doubled the recipe and stuffed the tortillas a little more, and got 6 servings. I also added lettuce to the inside. Also I topped mine with a guacamole recipe our nephew concocted (easy and tasty, not filled with extra stuff), while The Cus used sour cream. We had Spanish rice as a side.
Jake's Guacamole
2 ripe avocados, mashed
1/4-1/2 an onion, finely chopped
Juice of 1 lime
Juice of 1/2 lemon
1/2 teaspoon salt
Mix all, and enjoy!

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