South Of The Border Chocolate Beet Bars Recipes

Steps:

• Wash raw beets, peel, cut in chunks and puree in blender.
• Mix eggs, sugar, oil, vanilla and beets in large mixing bowl.
• In small bowl pour anise seeds. Add fat free half and half. Mix. Set aside. Steep.
• In mixing bowl add flour salt, baking soda and baking powder and cocoa. Mix well.
• Add 1/3 mixed dry ingredients to egg mixture, add 1/3 mixed half & half. Mix.
• Repeat two times until all ingredients are blended.
• Preheat oven 350*.
• Spray Pam on two jelly roll sheets or two raised sides cookie sheets.
• Spread evenly in both pans. Bake about 20 to 25 minutes. Press in the middle of the pan to see if batter will spring back up. When it does, it is done. Do not overcook.
• Cool.Cut in bars. Sprinkle powdered sugar and cinnamon is optional.
• Note: If you want chocolate mocha as a flavor: add 1 tblsp instant coffee with the cocoa.

Steps:

• Drain the kidney beans in a strainer, rinse with cool water and place in a bowl. Drain the corn in a strainer.
• Cut the bell pepper lengthwise in half, and cut out seeds and membrane. Chop enough of the bell pepper to measure 1/4 cup. Wrap and refrigerate any remaining bell pepper.
• Mix the beans, corn, bell pepper, salsa and cilantro.
• Place the tortillas on a clean counter or on waxed paper. Spread about 1/2 cup of the bean mixture over each tortilla to within 1 inch of the edge. Sprinkle 2 tablespoons cheese over each tortilla.
• Fold opposite sides of each tortilla up toward the center about 1 inch over the filling--the sides will not meet in the center. Roll up tortilla, beginning at one of the open ends. Place wraps, seam sides down, in the microwavable dish.
• Microwave uncovered on High 1 minute. Rotate dish 1/4 turn. Microwave 1 minute to 1 minute 30 seconds longer.