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WHITE BEAN WRAPS

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The bean paste is sweet and tangy. The spinach is rich and smoky.

Rate this recipe 4/5 (15 Votes)

Ingredients

  • 1 pkg frozen spinach
  • thawed and squeezed dry
  • 1 brick cream cheese
  • soft
  • 2/3 cup parmesan
  • 1/4 cup Nayonnaise
  • 1 tbsp horseradish
  • 1 tsp liquid smoke
  • 1/4 tsp allspice
  • 1 can white kidney beans
  • reserve liquid
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 1/2 tsp thyme
  • 4 green onions
  • sliced
  • 12 flour tortillas

Details

Servings 12
Level of difficulty Average
Preparation time 30mins
Cost Average budget

Preparation

Step 1

Combine ingredients to white kidney beans in a bowl, stirring until smooth. In a food processor, combine beans and remaining ingredients except tortillas.

Step 2

Spread bean paste over tortillas. Top with spinach mixture. Roll into burritos. Cut into quarters to serve.

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Ingredients

  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


Method

  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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