Vegetable-Bean Spirals
Ingredients
- 1 15-oz. can black beans, drained and rinsed ⓘ
- 3 to 4 Tbs. prepared salsa ⓘ
- 1/4 cup packed cilantro leaves and tender stems ⓘ
- Salt to taste ⓘ
- 4 9- to-10-inch spinach tortillas ⓘ
- 1 13 cups packed finely shredded red cabbage ⓘ
- 4 thin carrot sticks, about 8 inches long and 1/2-inch wide ⓘ
- 4 strips red bell pepper, about 1/4-inch wide ⓘ
- 8 slices ripe, firm Hass avocado, sprinkled with juice of 1/2 lime ⓘ
Instructions
- To make Bean Mixture: In food processor, blend beans, 3 tablespoons salsa and cilantro into thick paste.
- Add more salsa, if needed for spreadable mixture.
- Add salt.
- To make Vegetable Spirals: Using spatula, spread 3 tablespoons bean mixture on a tortilla, leaving about 1/2 inch around edges.
- Sprinkle on 1/4 of cabbage, and gently press in.
- Place a carrot stick horizontally about 1 inch from bottom of tortilla, and place 1 strip red bell pepper above it.
- Arrange 2 slices avocado, end to end, on top of carrot.
- Wrap bottom edge of tortilla over vegetables, and roll tightly.
- Moisten top edge lightly with bean paste or water to seal.
- Gently press roll to shape it into log.
- Fill and roll remaining tortillas.
- To serve, set each roll seam side down on cutting board.
- Use sharp knife to trim off edges.
- Hold roll firmly, and use gentle sawing motion to cut into 5 or 6 pieces, making every other slice on the diagonal.
- Divide among 8 salad plates, or arrange on party platter, diagonal sides up.
Nutrition & Diet Analysis (per serving)
309
kcal
15% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).