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Wednesday, November 28, 2007


These are one of my favourite appetizers to make and are usually a hit. Different from your traditional pinwheel, these vegetarian bean wraps are simple, healthy and flavourful.

19 oz can black beans, rinsed and drained
2 cloves garlic, minced
8 x 10 inch whole wheat flour tortillas
1 x avocado, sliced
3 x roasted red peppers, sliced
1 tsp ground cumin
1 tsp ground coriander
1 tbsp of minced garlic
Juice of 1 lime
Salt and pepper, to taste
1 cup grated sharp cheddar cheese

Sour Cream Dip
2 cups sour cream
2 tsp chopped cilantro, optional
4 tbsp chopped parsley
1/4 tsp cayenne
1/2 tsp lemon zest
salt and pepper, to taste


Puree black beans (or mash with a potato masher). Add garlic, lime juice and spices. Season with salt and pepper. Spread black bean mix evenly onto 8 tortillas. Sprinkle evenly with roasted red pepper, diced avocado and cheese. Roll up. Cut and serve as appetizers with sour cream dip.

Sour Cream Dip
In medium bowl, combine the sour cream cilantro, parsley, cayenne, lemon zest. Season with salt and pepper.

Another pinwheel option that was a hit at a recent luncheon I hosted was sliced turkey breast (real not processed meat is preferred), fresh cranberry sauce, brie cheese and lettuce rolled in a whole wheat or flavoured tortillas.

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