|1 cup||Cooked Kidney Beans (dry beans, soak & cooked, canned beans in water or individually quick frozen beans, thawed)||250 mL|
|2 tsp||molasses||10 mL|
|1 tsp||chili powder||5 mL|
|1 tsp||Dijon mustard||5 mL|
|Pinch||freshly ground black pepper||Pinch|
|3||8 - inch (20 cm.) tortillas||3|
|1/2 cup||light cream cheese||125 mL|
|4||green onions, thinly sliced||4|
In a small bowl or food processor, mash together or process beans, molasses, chili powder, mustard and pepper until smooth.
Spread each tortilla with one-third of the cream cheese. Spread bean mixture over cheese. Sprinkle with green onions.
Roll up each tortilla, jelly-roll fashion, to make a log. Trim thick ends from each roll. Wrap snugly in plastic wrap or waxed paper. Refrigerate for at least 3 hours or up to 24 hours.
At serving time, cut into slices about 1/2 inch (1 cm) thick.
Thanks to the Ontario Coloured Bean Growers' Association for permission to reproduce this recipe. Recipe is from the Full of Beans Cookbook, Authors: Violet Currie & Kay Spicer, Published by Mighton House 1993, Sponsored by Ontario Coloured Bean Growers' Association
Soaking and cooking times in hard water or at altitudes are longer.