You may also like
Categories:
sweet red pepper green onion canola oil spinach cheese frozen corn black beans pepper ground cumin chili powder salt phyllo butter avocado mayonnaise sour cream white vinegar
Viewed: 34 - Published at: 8 years agoIngredients
- 2 tablespoons finely chopped sweet red pepper
- 1 green onion, finely chopped
- 1 teaspoon canola oil
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 3/4 cup shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
- 1/2 cup frozen corn, thawed
- 1/2 cup canned black beans, rinsed and drained
- 1 tablespoon chopped seeded jalapeno pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 8 sheets phyllo dough (14x9 inches)
- Butter-flavored cooking spray
- 1/3 cup cubed avocado
- 1/4 cup reduced-fat mayonnaise
- 1/4 cup reduced-fat sour cream
- 1-1/2 teaspoons white vinegar
Method
- In a small skillet, saute red pepper and onion in oil until tender. Transfer to a large bowl; stir in 1/2 cup spinach (save the rest for another use). Stir in the cheese, corn, beans, jalapeno, cumin, chili powder and salt.
- Place one sheet of phyllo dough on a work surface with a short end facing you. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spray sheet with butter-flavored spray; cut into three 14x3-in. strips.
- Place a scant tablespoon of filling on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip.
- Spritz end of dough with spray and press onto triangle to seal. Turn triangle and spritz top with spray. Repeat with remaining phyllo and filling.
- Place triangles on
- coated with cooking spray. Bake at 375° until golden brown, 10-12 minutes. Meanwhile, mash avocado with the mayonnaise, sour cream and vinegar. Serve with warm appetizers.
