Bean Rolls

Use up leftover beans from Tacos or Nachos to make a meal, or make a batch for extremely popular party food. Serve with some sour cream and sweet chili, or Lazy dipping Sauce, this is my most asked for recipe.

NOTE: Use Sandy’s special Mexican Bean Mix

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Bean Rolls
Simply the most popular recipe in my repertoire. Bean rolls are a delicious way to use up leftover Mexican Beans, or to feed a finger-food crowd.
Cuisine Mexican Tucker
Prep Time 20 mins, if you've already made the bean mix.
Cook Time 20 minutes
Servings
portions
Ingredients
Cuisine Mexican Tucker
Prep Time 20 mins, if you've already made the bean mix.
Cook Time 20 minutes
Servings
portions
Ingredients
Instructions
  1. Preheat oven to 220°. Defrost your pastry sheets. Slice each pastry sheet in half.
  2. Mix the grated cheese with the bean mix. Stir in just enough breadcrumbs until the mix is no longer wet.
  3. Spoon a layer of cool bean and cheese mixture along the length of each strip.
  4. Roll up each pastry section and seal the ends with damp fingers to create a long sealed roll.
  5. Pick the pastry up and pinch into thirds, then twist each 'pinch' around a few times to create individual parcels.
  6. Cut the pastries apart and lay on an oiled tray. Ideally, try not to overcrowd the tray to maximise air circulation.
  7. Glaze pastry tops with milk, then cut several air holes in the top of each bean roll with a small sharp knife, or with scissors if you want to get fancy. (I actually find snipping the pastries with scissors quicker and easier)
  8. Bake on oiled trays until golden brown. Cool on wire racks to maintain crispness, if you are not serving immediately.
  9. Serve with sour cream and Hot Ugly Sauce, or sweet chili or any sauce you fancy.
  10. This is a great way to use leftover bean mix, and a great tempter for fussy kids. Just use a bit of soy-cheese if you want to make a vegan version, and add a little extra salt.