Time 45m Yield 15 servings, 1 slice each Number Of Ingredients 6 Steps:
Mix cheeses, sour cream and onion salt in small bowl with electric mixer on medium speed until well blended. Place beans in food processor or blender container; cover. Process until smooth. Spread evenly onto tortillas; top evenly with cheese mixture. Roll tortillas up tightly. Wrap individually in plastic wrap. Refrigerate at least 30 minutes. Cut ends from tortillas; discard. Cut each roll-up into 5 slices. Serve with TACO BELL® Thick & Chunky Salsa.
Time 2h20m Yield 20 serving(s) Number Of Ingredients 9 Steps:
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.
Time 2h15m Yield 10 Number Of Ingredients 5 Steps:
Spread whipped cream cheese spread evenly on tortillas. Sprinkle the green onions, black olives and chopped ham slices evenly between all ten of the tortillas. Roll tortillas up jellyroll style. Cover with plastic wrap and refrigerate for 2 hours. Remove from refrigerator and slice at 3/4 inch intervals. Arrange on tray and serve.
Time 15m Yield 36 pinwheels, 10 serving(s) Number Of Ingredients 7 Steps:
In a small bowl, blend together the refried beans & green onion, then spread a layer of this bean mixture on each tortilla. In another bowl, combine the cream cheese, Colby Jack cheese, sour cream & onion salt, mixing together as well as possible with a fork. Spread a layer of this cheese mixture over the bean mixture. Roll each tortilla up tightly in plastic wrap, & refrigerate at least 30 minutes before cutting the tortillas into 1/2-inch slices.
More about “black bean tortilla pinwheels recipes”
Time 45m Yield 10 Number Of Ingredients 7 Steps:
Mix cheeses, sour cream and onion salt with electric mixer on medium speed until well blended. Place beans in food processor container fitted with steel blade or blender container; cover. Process until smooth. Spread thin layer of beans on each tortilla; spread cheese mixture over beans. Roll tortillas up tightly. Refrigerate 30 minutes. Cut into 1/2-inch slices. Serve with salsa.
