Realizations Inc

Mini-corn tortillas taste better to me than large ones. I think they are more fun to serve as an appetizer. When two people work together, preparation can be a breeze. One person steams the tortillas while the other spreads the filling and rolls them up.

Ingredients:

• A dozen mini-corn tortillas  
• 1 can refried beans (vegetarian)
• 1 can chopped or sliced olives
• 2 Tbsp finely chopped onions
• 2 Tbsp finely chopped mild Ortega green chilies
• 3 ounce container of light whipped cream cheese

Preparation:

Place all ingredients in a bowel (except for the tortillas) and mix well.

Place a small frying pan over medium heat (or a large frying pan that allows you to steam 3-4 mini-tortillas at one time). Spray or rub pan with olive oil. When you splash a drop of water in the pan, the water should sizzle and evaporate.

Dip tortilla in cold water. Place in the frying pan. Tortilla will steam quickly. Turn tortilla over for a few seconds. Your goal is to heat it through and it them pliable and easy to roll but not to fry brown and crispy.

Remove tortilla from frying pan. Place on a flat surface and spread about 2-3 tablespoons of filling. Roll up. Place on a plate edge-side down. That’s all there is to it!

Both the filling mixture by itself and the prepared appetizers keep for several days in the refrigerator in a covered container. This gives you more options. You may want to prepare a dozen for reheating at a later time (e.g., microwave in a covered class dish for a couple of minutes). Or you may want to keep the spread mixture in a covered container in the refrigerator and put the mixtuyre together with the mini-tortillas just before your meal. 

Note: You can also serve these as a main course. They go well with almost anything. I likethem with a large tossed salad or with one of my favorite soups. In fact, you can use regular-size corn tortillas if you want lartger than bite-size.