"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Spinach Wraps Recipe

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This recipe for Spinach Wraps, by , is from The Snedecor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherri Snedecor
Added: Monday, June 25, 2007


2 8 oz. cream cheese, softened
2 c. (8 oz.) shredded Monterey Jack cheese with peppers.
1/2 c. sour cream
1 tsp. onion salt
1 (15 ounce) cans black beans, rinsed and drained
1/3 c. salsa
12 (8 inch) flour tortillas
1 (10 oz.) package fresh spinach
2 carrots, shredded (I use already shredded)

Beat first 4 ingredients in a large bowl at meduim speed until thoroughly blended.
Process beans and salsa in a food processor.
Spread bean mixture evenly over tortillas, top each with cheese mixture, spinach, and carrots.
Roll tortillas tightly,
Chill, if desired, Serve with salsa.
Yield 12 servings.




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