Black Bean Tortilla Pinwheels
Courtesy of Wisconsin Milk Marketing Board
Servings: 16
Prep Time: 10 Min.
Cook Time: n/a
Chill Time: 2 1/2 Hrs.
Prep Time: 10 Min.
Cook Time: n/a
Chill Time: 2 1/2 Hrs.
What you need:
* 1 (8 oz.) pkg. cream cheese, softened
* 1 c. sour cream
* 1 c. (4 oz.) shredded Monterey Jack cheese
* 1/4 c. pimento-stuffed green olives
* 1/4 c. chopped red onion
* 1/2 tsp. seasoned salt
* 1/8 tsp. garlic powder
* 1 (15 oz.) can black beans, drained
* 5 (10 in.) tortillas
* salsa
* 1 c. sour cream
* 1 c. (4 oz.) shredded Monterey Jack cheese
* 1/4 c. pimento-stuffed green olives
* 1/4 c. chopped red onion
* 1/2 tsp. seasoned salt
* 1/8 tsp. garlic powder
* 1 (15 oz.) can black beans, drained
* 5 (10 in.) tortillas
* salsa
What to do:
1. Combine the cream cheese and sour cream; blend well. Stir in the Monterey Jack cheese, olives, onion and seasonings. Chill for 2 hrs.
2. 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 min. Cut into 3/4 in. slices. Serve with salsa.
2. 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 min. Cut into 3/4 in. slices. Serve with salsa.