Roll-Ups, Ole’
Author: Heather Leno
large whole-wheat flour tortillas or lavash bread
seasoned refried beans, best to be quite stiff
sour cream substitute of your choice, to make your own or for no oil see Cashew Sour Cream
sliced black olives
thinly sliced red and yellow pepper
chopped green onions, 1/4″ pieces
Lawry’s or McCormick’s coarse ground garlic salt with parsley
- Season and stir refried beans. You may use cumin, garlic, onion, or a little heat–depends on how seasoned your beans already are.
- Lay tortillas on a large piece of plastic wrap, and spread with beans and sour cream substitute of your choice.
- Place olives, peppers and green onions systematically on the sour cream, but with the peppers not touching each other–-be sure and run the pepper slices all the same direction. Sprinkle garlic salt lightly over the entire tortilla.
- Roll tortillas up tightly with the peppers laying parallel to the way you roll the tortilla. Bring plastic wrap up and roll tightly around until it sticks to itself, tucking under the ends.
- Chill for several hours. Remove from fridge and slice in 1 1/4-inch widths. Arrange on platter and let them come to room temperature before serving.