Serve these tasty black
bean pinwheels with your favorite salsa.
Black
Bean Tortilla Pinwheels
- 1 (8-ounce) package cream
cheese, softened
1 cup sour cream
1 cup (4 ounces) shredded Monterey Jack cheese
1/4 cup chopped pimento-stuffed green olives
1/4 cup chopped red onion
1/2 teaspoon seasoned salt
1/8 teaspoon garlic powder
1 (15-ounce) can black beans, drained
5 (10-inch) tortillas
Salsa
- Combine the cream cheese
and sour cream; blend well. Stir in the Monterey Jack cheese,
the olives, the onion and the seasonings. Chill for 2 hours.
- Puree the beans in a food
processor or blender.
- Spread a thick layer of
beans over each tortilla.
- Spread the cream cheese
mixture over the beans.
- Roll up tightly.
- Chill for 30 minutes.
- Cut into 3/4-inch slices.
- Serve with salsa.
Makes 16 servings.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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