Black Bean Tortilla Pinwheels
1 (8 oz.) pkg. softened
cream cheese
1 c. sour cream
1 c. shredded Monterey
Jack cheese
1/4 c. chopped drained
stuffed green olives
1/4 c. chopped red onion
1/2 tsp. seasoned salt
1/8 tsp. garlic powder
2 (15 oz.) cans well
drained black beans
6 to 7 (10 inch) flour
tortillas
cream cheese
1 c. sour cream
1 c. shredded Monterey
Jack cheese
1/4 c. chopped drained
stuffed green olives
1/4 c. chopped red onion
1/2 tsp. seasoned salt
1/8 tsp. garlic powder
2 (15 oz.) cans well
drained black beans
6 to 7 (10 inch) flour
tortillas
Combine cream cheese and sour cream; mix until well blended. Stir in
Monterey Jack cheese, olives, onions and seasonings. Chill 2 hours. Spread
thin layer of cream cheese mixture on each tortilla. Puree beans in food
processor or blender. Starting in middle of tortilla, spread a layer covering half
of tortilla with beans. Roll up tortilla, starting with end which has the beans,
tightly. Chill. Cut into 3/4 inch slices. Serve with salsa.
Monterey Jack cheese, olives, onions and seasonings. Chill 2 hours. Spread
thin layer of cream cheese mixture on each tortilla. Puree beans in food
processor or blender. Starting in middle of tortilla, spread a layer covering half
of tortilla with beans. Roll up tortilla, starting with end which has the beans,
tightly. Chill. Cut into 3/4 inch slices. Serve with salsa.
| Directions |
| Ingredients |
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