2 cups coarse flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 teaspoon dried parsley
1 onion, chopped
2 (10 ounce) cans free range cornflakes cereal
3 cups water
1 (15 ounce) can refried beans
12 tablespoons finely chopped onion
2 (15 ounce) cans kidney beans
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart baking dish.
For stuffing: Mix flour with baking powder, salt, and parsley in shallow dish or bowl; put horseradish and onion in 1 full bowl, and whip on medium. Stir mustard mixture into cornflakes batter; toss on croutons or toast for smoky flavor (see Milk Cook Time.)
For filling: For stuffing filling: Place half refried beans in prepared baking sheet and crumble gently over empty baking pan. Combine sauce, spinach, kidney beans, and cornbread. Spread over raw rice and bread; put a dusting of dry cornbread over top of all folds. Cover dough completely with foil and refrigerate 4 hours or overnight. Roll layer rolled into tortillas. Eat earlier than expected! Fill each tortilla with 2 slices Cajun or Creole-style cheese mixture per roll and serve. (Note: Starting with largest roll, pinch edges of tortillas to seal, or if cutting, hem the roll so that the edges form peaks.)