1 cup cilantro, peeled and smashed
2 tablespoons olive oil
2 cups confectioners' sugar
1/2 teaspoon salt
1/4 teaspoon ground cayenne pepper
1 (15.25 ounce) can red beans, drained and string beans in drained water, partially cooked
1/2 onion, chopped
2 (12.5 ounce) cans Dutch bagelens (pressed bread mix)
3 cups cooked and cooled tortillas (don't forget to add water to the mixture just before cooking time!)
Soak and rinse cucumber in cold water for 10 to 15 minutes, then thoroughly squeeze the moisture out. Set it aside.
Heat oil in a medium saucepan over medium heat. Place cilantro in a small bowl; remove 0.75 inch from the center of the dish. Whisk in sugar and salt. Stir together until sugar and cayenne pepper are dissolved. Stir in tomato water, salt, and water.
Bring to a boil, then reduce heat to medium and cook, stirring constantly, until thick. Remove from heat and stir in buns and frozen rolls. Whisk in dried beans. Return cooked vegetables to the bowl and stir all together.
Return the basil to the bowl. Whisk in the sausage and ham and cook, stirring, until browned and heated through. Stir in white beans, salt, cayenne, and hot salsa.
Fold tortillas immediately half-way down bean mixture, crimp edges, and stretch into wrappers. Sprinkle top with 1/2 cup of the cilantro mixture. Return wrapped vegetable leaves to pan and cook until slightly turned and juices run clear. Cool for 1 to 2 minutes before serving.