Burrito Rollups
This is a classic recipe my mom has made for years and I've carried on the tradition. It is great for tailgates, making ahead of time (yes!), Halloween and everything in between. Plus, its very simple & always a hit. Recipe can easily be doubled for a larger batch - we do a double batch when we have over 20 people or so.
Ingredients, Single Batch:
- 1 can Old El Paso Refried Beans, can use traditional, fat free or spicy
- 1 8 oz. block cream cheese, softened (I use low fat, always)
- 1 small can chopped black olives
- 1 package flour tortillas
- Salsa to serve with the rollups
- Foil
- Food coloring, optional
Combine beans, cream cheese and olives in a large bowl until well combined. Using a large spoon or spatula spread evenly across one tortilla, but not getting too close to the edges. Wrap the burrito tightly. Place about 5 burritos in a foil "package" to keep the air out. Continue rolling until you've used all your mixture. Refrigerate overnight for best results. When ready to prep to serve, cut each burrito into 1'' slices on a slight angle. The angle makes for a nicer presentation and helps them stay together better. Save ends for "testing". Serve with salsa.
I'm going to be making these for our Halloween party on Saturday and I'm trying out a new spooky presentation which will include food coloring...preview a spine...Pictures of prep and presentation to follow.
Ingredients, Single Batch:
- 1 can Old El Paso Refried Beans, can use traditional, fat free or spicy
- 1 8 oz. block cream cheese, softened (I use low fat, always)
- 1 small can chopped black olives
- 1 package flour tortillas
- Salsa to serve with the rollups
- Foil
- Food coloring, optional
Combine beans, cream cheese and olives in a large bowl until well combined. Using a large spoon or spatula spread evenly across one tortilla, but not getting too close to the edges. Wrap the burrito tightly. Place about 5 burritos in a foil "package" to keep the air out. Continue rolling until you've used all your mixture. Refrigerate overnight for best results. When ready to prep to serve, cut each burrito into 1'' slices on a slight angle. The angle makes for a nicer presentation and helps them stay together better. Save ends for "testing". Serve with salsa.
I'm going to be making these for our Halloween party on Saturday and I'm trying out a new spooky presentation which will include food coloring...preview a spine...Pictures of prep and presentation to follow.
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