Mexican Tortilla Rolls with Beans and Avocado

Small tortilla rolls with a spicy bean and corn filling, creamy cream cheese and avocado, ideal for parties. They can be prepared the day before and eaten without cutlery.

By yumbelo · 8 servings · 40 minutes

Ingredients

• 6 pc wheat tortillas (approx. 25 cm)
• 1 can black beans (can, drained)
• 1 can corn (can, drained)
• 2 pc red bell pepper
• 3 pc spring onions
• 2 pc tomatoes
• 2 pc ripe avocados
• 2 pc limes
• 200 g sour cream
• 200 g double cream cream cheese
• 100 g grated cheddar
• 1 bunch bunch of cilantro
• 1 tsp ground cumin
• 1 tsp sweet paprika powder
• 1 tbsp cooking oil
• salt
• pepper

Method

1. Rinse the beans and corn in a sieve and let them drain well. Dice the bell pepper, spring onions and tomatoes very finely. Wash the cilantro and chop it finely.
2. Mash the beans roughly in a bowl. Heat oil in a pan and sauté the bell pepper and spring onions for 3 minutes. Add the beans, corn, cumin, paprika powder, salt and pepper and fry for 5 minutes. Remove from the heat and let cool.
3. Halve the avocados, remove the pits and mash roughly with a fork. Fold in the juice of one lime and half of the diced tomatoes, season with salt and pepper.
4. Stir the sour cream, cream cheese, the juice of the second lime, half of the cilantro, salt and pepper until smooth.
5. Lay one tortilla on the work surface and spread it with a sixth of the cream cheese mixture. Top with the bean filling, the avocado mash and some cheese, leaving a border free at the edges.
6. Roll the tortilla up tightly and wrap it firmly in cling film. Repeat with the remaining tortillas and chill the rolls for at least 30 minutes.
7. Remove the rolls from the film and cut into slices about 2 cm thick. Sprinkle with the remaining cilantro and serve.