Roll-Ups, Ole’

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Roll-Ups are great finger food for any occasion.  Make them in the morning, serve them in the evening.  These particular ones have a Mexican flare.  You can season the refried beans according to your individual preference.  They need to chill for 2-4 hours to set the flavors and hold their shape before they are cut.  Return to room temperature before serving.  It is kind of like making a pizza.

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As you can see the pinwheel was assembled on a large cut of plastic wrap. Layer on the beans and toppings of your choice. All the peppers are laid out the same direction so when it is rolled up (in the same direction as the pepper strips), it will roll nice and tight.

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When you lay it out on the plastic wrap, it is easy to seal up and ready to chill.

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After chilling they stay nicely together for cutting and serving.

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Roll-Ups, Ole’

Ingredients:

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

Instructions:
  1. Season and stir refried beans. You may use cumin, garlic, onion, or a little heat–depends on how seasoned your beans already are.
  2. Lay tortillas on a large piece of plastic wrap, and spread with beans and sour cream substitute of your choice.
  3. 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.
  4. 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.
  5. 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.
Notes: