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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