Black Bean Tortilla Pinwheels
- Ready In:
- 2hrs 20mins
- Ingredients:
- 9
- Serves:
-
20
ingredients
- 8 ounces softened cream cheese
- 1 cup sour cream (low fat is fine)
- 1 cup shredded monterey jack cheese
- 1⁄4 cup chopped pimento stuffed olive
- 1⁄4 cup chopped red onion
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon garlic powder, to taste
- 1 (15 ounce) can black beans, drained
- 5 flour tortillas
directions
- Beat cream cheese and sour cream until well blended.
- Stir in Monterey Jack cheese, olives, onion, salt, and garlic powder.
- Cover and refrigerate for 2 hours.
- Process beans in a food processor until smooth.
- Spread each tortilla with a thin layer of beans.
- Spread layer of cream cheese mixture over beans.
- Roll up tightly, wrap in plastic wrap and refrigerate until well chilled.
- Cut into 3/4 inch slices (on a bias?).
- Serve with salsa.
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Reviews
-
This is my second review of these. While I had some problems with the exection last time, these were too good not to try again. This time, I used black bean soup instead of plain beans, which I drained, but not completely. This solved the dry bean problem for me. Then I discovered when rolling them up that if I put a thin layer of beans all over the tortilla, then a layer of cheese on only half of it, but then roll it cheese half first, the cheese gets pushed along, the whole thing gets filled, but you have a firmer roll that is easier to cut. Did I explain that right? These are wonderful and my guests loved them!
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RECIPE SUBMITTED BY
I am an early retired guy living in the beautiful Okanagn Valley in British Columbia. Most of all I enjoy retirement and living where I do. I travel as much as possible in the winter to as many varied hot places I can. Enjoy cooking and entertaining and being entertained!