Black Bean Tortilla Pinwheels
2 cups. softened cream cheese
1/4 c. sour cream
2/3 c. shredded Monterey Jack cheese
1/4 c. minced olives (optional)
3 Tbsp minced red pepper
2 Tbsp c. minced red onion
1/2 teaspoon seasoned salt
1/8 teaspoon garlic powder
1/2 can well liquid removed black beans
2 (10 inch) flour tortillas
Directions
Combine cream cheese and low fat sour cream; mix till well blended.
Stir in Monterey Jack cheese, olives, onions, red pepper and seasonings. Refrigerate 2 hrs.
Spread thin layer of cream cheese mix on each tortilla.
Puree beans in a food processor or blender until the beans form a thick paste. Cover tortilla with beans.
Roll up tortilla, starting with end that has the beans, tightly. Chill. Cut into 3/4 inch slices. Serve with salsa. Makes 4-6 servings.
1/4 c. sour cream
2/3 c. shredded Monterey Jack cheese
1/4 c. minced olives (optional)
3 Tbsp minced red pepper
2 Tbsp c. minced red onion
1/2 teaspoon seasoned salt
1/8 teaspoon garlic powder
1/2 can well liquid removed black beans
2 (10 inch) flour tortillas
Directions
Combine cream cheese and low fat sour cream; mix till well blended.
Stir in Monterey Jack cheese, olives, onions, red pepper and seasonings. Refrigerate 2 hrs.
Spread thin layer of cream cheese mix on each tortilla.
Puree beans in a food processor or blender until the beans form a thick paste. Cover tortilla with beans.
Roll up tortilla, starting with end that has the beans, tightly. Chill. Cut into 3/4 inch slices. Serve with salsa. Makes 4-6 servings.