This recipe comes from one of my favorite cookbooks, The Cabot Creamery Cookbook, which features a host of delicious snacks, stews, soups, main dishes and desserts. The best part of these recipes? They all center around cheese – a staple in our household. The recipe below is for an appetizer that we have made many times and always get great reviews! It has just a few ingredients and it’s quick and easy to make. Also, you can do most of the preparation ahead of time and then just bake it right before you are ready to serve!
Here is what you’ll need:
- 1 (15 oz) can of black beans
- 2 Tablespoons olive oil
- 1 teaspoon fresh lime juice
- 2 teaspoons Yucatecan Recado Rojo spice (original recipe uses cumin, we found this spice to give an nice additional flavor)
- 2 rectangular sheets soft whole wheat lavash bread (we use Joseph’s brand)
- 1 cup shredded extra sharp cheddar cheese
- Optional – serve with fresh salsa or guacamole*
Here’s how you do it:
- Mash the beans, olive oil, lime juice and spice coarsely with a fork or potato masher. Season with salt and pepper.
- Spread half of the mix over each lavash bread and then top with cheese. Roll up tightly, wrap in plastic wrap and store in fridge until you are ready to serve.
- Cut the roll into 1-inch slices, place the cut side down on a baking sheet and bake for 5 minutes at 350 F. (You can microwave 4 spirals at a time for 20 seconds – we found the oven gives a slight crisp that we prefer)
- Serve with fresh salsa or guacamole (or both!). Makes about 24 spirals
*For fresh guacamole: Mash 3 avocados, mix in diced red onion, squeeze a fresh lime and season with salt and pepper to taste!