Ingredient List

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

Directions

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