Recipe: Black Bean and Corn Rolls
BLACK BEAN AND SWEET CORN ROLLS
From the Vitality Food Feature ‘Refreshing Rice Paper Rolls’.
These rolls carry a hint of “Tex-Mex” flavour. I like to use freshly cooked beans but you can use canned beans for convenience. This is one way to put leftover cooked beans to tasty use, which is why I often cook more beans in a batch than needed for any one recipe! For more variety and colour, use pinto, red, kidney or mixed beans. My pick of dip for these rolls is the Homemade “Raw” Salsa (see recipe below).
Ingredients
- 4 sheets rice paper
- 3/4 cup cooked, drained black beans
- 1 cup cooked corn kernels*
- Chopped cilantro/parsley
- 1 clove mashed garlic
- Squirt of lime juice
- 1/4 tsp ground cumin
- 1/2 tsp ground coriander
- Pinch of dried marjoram
- Black pepper and sea salt to taste
- 1 sweet red pepper, julienned
- 1 firm but ripe avocado, cut in half, scooped out of shell and sliced thinly
1) In a bowl, combine beans, corn, garlic, lime juice and seasonings. Mix well. Set in fridge to marinate for a couple of hours.
2) Place a few slices of avocado in the centre of the prepared rice paper. Top with some red pepper strips.
3) Spoon a scant 1/4 cup of the bean and corn mixture over top of the peppers. Sprinkle with chopped cilantro and roll up.
* (Editor’s note: Be sure to use organic ingredients whenever possible, especially corn; that’s because non-organic corn is genetically modified and sprayed with a powerful chemical called Atrazine.)
