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Taco Pinwheels
Nb persons: 0
Yield: about 5 dozen
Preparation time:
Total time:
Source:
| 1 package (8 ounces) | cream cheese, softened |
| 1 tablespoon | taco seasoning |
| 1 can (16 ounces) | refried beans |
| 8 | flour tortillas,, (10 inches), room temperature |
| 3 cups | shredded lettuce |
| 2 large | tomatoes, seeded and finely chopped |
| 2 cans (4 ounces each) | chopped green chilies |
| 1 cup | finely chopped ripe olives |
| Salsa |
Nutritional Facts
3 pinwheels (calculated without salsa) equals 54 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 135 mg sodium, 6 g carbohydrate, 1 g fiber, 2 g protein.
Directions
In a small bowl, beat cream cheese and taco seasoning until blended. Stir in the refried beans. Spread 3-4 tablespoons over each tortilla. Layer lettuce, tomatoes, chilies and olives down the center of each tortilla; roll up tightly to 2-in. diameter.
Wrap in plastic wrap and refrigerate for at least 1 hour. Cut into 1-in. slices. Serve with salsa. Yield: about 5 dozen.
Originally published as Taco Pinwheels in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p45
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