Recipe - Hot Phyllo Burritos

8 Green onions
1 16 ounce can pinto beans;
rinsed & drained
1 1.25 ounce pkg taco seasoning
mix
1 Jalapeno pepper
2 teaspoon Salsa
16 Sheets frozen phyllo dough;
thawed
Vegetable cooking spray
1 One half cup Salsa

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.

Chop enough of white portions to measure One half cup.

Process chopped white portion, beans, and next 3 ingredients in a food
processor until smooth, stopping to scrape down sides; set aside.

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 first sheet; coating each with
vegetable cooking spray. Cut stack in half lengthwise, and cut each half
crosswise into thirds. Spoon 1 tablespoon of bean mixture near 1 long edge
of each stack; roll up starting at same edge. Pinch rolls 1 One half 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.

Bake at 400 _ F for 10 to 15 minutes or until golden; cool on wire racks.
Serve with additional salsa.

Makes 2 dozen.

Recipe by: Southern Living

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