Fiesta Roulades

Roulades are a favorite finger food to serve as an appetizer or as a part of a larger meal. The classic bean, rice, salsa, and sour cream combination makes it a winner every time, for kids and adults alike. It combines the visual spiral of colors with a great balance of flavors for a savory bite (or two).

2 cups dried black beans

1 small onion, chopped

1 cup diced tomatoes with their liquid (about half a 14-ounce can)

1 cup (about 1 bunch) chopped fresh cilantro

1 tablespoon chili powder

1 tablespoon cumin

1 tablespoon garlic powder

1 teaspoon salt

1 cup brown rice cooked in

2 cups water

1 cup salsa

6 (8- or 10-inch) whole wheat (or other whole grain) tortillas

1 cup sour cream (omit for vegan version)

• Cook the beans in 5 cups of water. Check midway through cooking to make certain there is plenty of water.
• You may need to add more water near the end of cooking. The beans should be soft, but not mushy
• When the beans are almost cooked (approximately 50 minutes), add the onions, tomatoes with their liquid, half the cilantro, and the chili powder, cumin, garlic powder, and salt. Let simmer until the beans are soft and the liquid is well absorbed.
• Remove from the heat and combine the beans with 2 cups of cooked rice and the salsa. The mixture should be moist but fairly firm, not runny.
• To assemble the roulades, spread a tortilla with a thin layer of sour cream and then thinly spread some bean mixture over the sour cream to cover about 2/3 of the tortilla.
• Sprinkle some cilantro over the beans, or use microgreens or salad greens to fill it out. Carefully roll up the tortilla. The sour cream should work as a glue to hold the tortilla closed.
• With a sharp knife (serrated knives work well), slice the ends off and then cut the rest of the roll into half-inch slices.

MAKES ABOUT 40 PIECES