Short on time and leftovers…sometimes that combination is the beginning of a recipe which was the case for this quick and easy vegetarian supper. It uses leftover brown rice along with refried beans, chiles, cheese, and spices all encased in a new twist on a bean and rice burrito, phyllo pastry.
1 15 ounce can vegetarian refried beans
1 4 ounce can chopped chile peppers
9 sheets phyllo pastry
1/2 cup shredded sharp cheddar cheese
1/2 cup cooked brown rice
1 small onion, chopped
1 clove of garlic, finely minced
Dash of chili powder, cumin and smoked chipotle chili powder
1/4 cup melted low fat spread
oil for cooking the onion
Preheat oven to 375 degrees.
In a bowl mix together the beans and chile peppers. Set aside.
Heat the oil in a skillet over medium high heat and sauté the onion until it’s lightly golden brown. Add the garlic and cook for 1-2 minutes. Add the brown rice and stir in the onion and garlic. Add the dash of cumin and chili powders and stir well.
Take three sheets of the phyllo pastry. Brush first sheet with melted low fat spread, add a second one, repeat, and then repeat with the third sheet. Cut the stack in half.
Add about two tablespoons of each of the bean mixture, rice, and cheese on each stack.
Wrap it like you would if you were securing a package and tuck under any loose ends.
Place on a baking sheet.
Repeat the process with the remaining sheets of pastry and ingredients.
Brush the tops of the bundles with the remaining melted spread and then dust with some chili powder. Place in the oven and back for about 15 minutes until everything is warmed through and pastry is lightly golden brown.
Serve immediately with salsa and sour cream.