Wednesday, December 9, 2009

Vegetable-Bean Spirals

I finally won something. Not once, but twice in the same day, at the same event! Perhaps my inherent "unlucky-ness" has taken a turn. The fact that these wins may have been a phenomenal guess at a candy-filled estimation jar and Christmas carol worksheet at a recent holiday party is irrelevent. I am soaking it all in. :) I would also consider these little veggie bites a win, considering that I had never made them before, and did so in a hurry in the interval between work and pre-party beautification. They came together rather quickly and without any cooking! Since I was hurried, their uniformity was compromised, but were still tasty, healthy, and pleasing to the eye. I don't know about you, but nothing screams "eat me" like a colorful, fresh, veggie-filled spiral of an island in the middle of the crashing sea of cream cheese-laden dips that frequent holiday buffets. Please don't get me wrong, I do love my cheese, but sometimes, you just need to back away slowly. Did I mention that I was rushed when I made these? Future veggie spirals will have a bean mixture made with hot salsa, some onions, added spices like cumin and paprika, and significantly larger slices of avocado in the center.

Vegetable-Bean Spirals
lifted from vegetarian times

Bean Mixture:
1 can (15 oz.) black beans, rinsed and drained
3-4 Tbsp. salsa
1/4 c. packed cilantro leaves and tender stems
salt to taste

Vegetable Spirals:
4 9-to-10 inch spinach tortillas
1 1/3 c. packed finely shredded red cabbage
4 thin carrot sticks, about 8 inches long and 1/2 inch wide
4 strips red bell pepper (you'll probably need 8), about 1/4 inch wide
8 slices ripe, firm Hass avocado, sprinkled with juice of 1/2 a lime

1. 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.
2. 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.
3. 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.
4. 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.

A special thanks goes to the husband who permitted me to bring this item, rather than individual cheesecakes, to the aforementioned soiree.

1 comment:

Meghan Marie said...

Make this for me too...