Black Bean Tortilla Pinwheels
Courtesy of Wisconsin Milk Marketing Board 16 Servings • 10 Min. Prep Time • 2 1/2 Hrs. Chill Time| Ingredients |
|---|
| 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 |
Directions:
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.
