Spicy Black Bean Rolls


  • 1 medium onion, finely diced
  • 1 clove garlic, minced
  • 1/2 c. celery, diced
  • 1/2 c. yellow sweet pepper, finely diced
  • 1 tsp. parsley
  • 1 tsp. salt
  • 1/2 tsp. sage
  • 1/4 tsp. red pepper flakes
  • 1/2 c. black beans, drained
  • 1 Tbsp. sweet chili sauce
  • 2 Tbsp. barbecue sauce
  • water mixed with cornstarch
  • 1 package phyllo pastry


  • 1 c. barbecue sauce
  • 1/2 c. sweet chili sauce


  1. Sauté onions, garlic, celery and yellow pepper in a little olive oil until onion is clear. Add beans, chili sauce, barbecue sauce, parsley, sage and red pepper flakes. Add water mixed with cornstarch enough to thicken.
  2. Cut phyllo sheets in half, and using 6 layers at a time, spray with cooking oil spray between the layers. Spread about a quarter cup of the filling in the middle the dough and fold the sides in. Roll up and place on baking sheet.
  3. Bake for 20 – 30 minutes at 350 degrees F, or until nicely browned. Mix dipping sauce ingredients together and serve with the black bean rolls.
Browse Cook(s): Catie Sanner Micheff Sisters
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.