Beans corn and avocado Mexican fresh rolls

mexican beans and corn fresh rolls01Rice paper sheets have magical powers. It seems that no matter what I ‘stuff’ them with, they always ALWAYS end up tasting amazing. Or maybe I’m so in love with them that I simply can’t be objective anymore.

mexican beans and corn fresh rollsYesterday a lot of the lovely people and foodies in my online circles celebrated Cinco de Mayo and that’s what sparked the idea for these crunchy and creamy babies. Initially I was planning to make (again) some fresh veggies rolls for lunch, but then I also wanted something with beans and corn and avocado and Mexican flavors. So I thought why not marry the two? Et voila! My little colorful Mexican flavored rolls.

mexican beans and corn fresh rolls

Beans corn and avocado Mexican fresh rolls
Author: TalesofaKitchen
Prep time:
Cook time:
Total time:
Serves: 8 rolls
  • 1 cup cooked pinto beans
  • 1 cup char grilled sweet corn
  • 1 green capsicum, cut into fine matchsticks
  • 1 avocado, peeled, halved and thinly sliced
  • 1/2 cup tightly packed chopped parsley
  • juice of 1/2 lime
  • 1 tsp paprika
  • 8 rice paper sheets
  1. In a bowl, mix beans, corn, parsley, lime and paprika.
  2. Prepare / slice the rest of the veggies.
  3. Begin making the rolls adding to each: 2.5 TBSP of bean and corn mix, few slices of capsicum and few of avocado.
For the beans, you can either buy some quality canned, cooked ones or you can boil them yourself. I let mine soak overnight, drained and rinsed them the second day and boiled them until tender. For the corn, you peel most of the leaves but not all and grill it on the BBQ (not on the hot plate). Make sure to turn them on all sides every 4-5 minutes or so. The corn is ready when most of the outer leaves are burned.

More about the ‘rolling’ technique can be found here.


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