YIELD: 20 servings

1 bag refried beans
2 qt. boiling water
2/3 cup taco seasoning mix
2 lbs. cream cheese, softened
2 cups green onions, finely chopped
20 each flour tortillas, 11 inches
1 lb. 4 oz. leaf lettuce

1. Place beans in pan. Pour boiling water over beans; stir in taco seasoning. Cover pan; hold in steamtable or 250°F oven until water is absorbed, 15 to 20 minutes. Let cool.
2. Combine cream cheese and green onions; set aside.
3. Spread one side of each tortilla with 11/2 oz (3 Tbsps.) cream cheese mixture. Spread 4 oz. (1/2 cup) bean mixture over cream cheese. Cover with single layer of lettuce leaves (about 1 oz.). Roll into tight rolls, burrito style, folding in sides and rolling end to end. Place seam-side down on shallow pan. Cover pan and refrigerate at least 1 hour before serving.
4. Cut each roll in half on diagonal to serve. Accompany with salsa for dipping.

Recipe by Cindy Stearns, Marketing and Training Manager, University of Richmond (VA). Photo by Basic American