By Irene Hayton

This recipe is from Eating Alive II.

Bean Dip

• 1½ cups (375 ml) cooked romano or pinto beans, or a 14 oz (398 ml) can, rinsed and drained
• ½ cup (125 ml) drained and mashed firm tofu (optional)
• 1 to 2 cloves garlic, minced
• 2 green onions, chopped
• ¼ cup (50 ml) chopped fresh cilantro (or parsley or a combination)
• juice of half a lime (or half a small lemon)
• 1 teaspoon (5 ml) ground cumin
• ½ teaspoon (2 ml) sea salt
• 2 to 4 tablespoons (30 to 60 ml) water

Combine the beans, tofu (if using), 1 of the garlic cloves, green onions, cilantro and/or parsley, lime or lemon juice, cumin, sea salt, and 2 tablespoons of the water in a food processor; process until smooth, stopping to scrape down the sides, if necessary. Add more of the water, ½ tablespoon at a time, until you achieve the desired consistency. Taste and adjust the seasonings and add the other clove of garlic, if desired.

To make the Tortilla Pinwheels: Spread a thin layer of Bean Dip on whole-wheat tortillas and sprinkle with diced sweet red pepper (optional). Top with grated soy cheese, reduced-fat Monteray Jack cheese, and/or Cheddar cheese. Roll the tortillas up tightly, then wrap them in plastic wrap and refrigerate for about 1 hour. Cut into ½ inch slices and arrange on a baking sheet; bake at 350° F (180° C) for about 10 minutes or until the cheese melts. Serve as an appetizer with low-fat plain yogurt and mild salsa.