black bean tortilla pinwheels

Name: Black Bean Tortilla Pinwheels
Prep time: 15 min
Cuisine: Southwestern
Ingredients: 1 - 8 ounce(s) softened, cream cheese; 1 cup(s) sour cream; 1 cup(s) shredded, monterey jack cheese; 1/4 cup(s) diced red onion; 1/4 cup(s) drained and chopped - green olives with pimento or have made with jalapeno slices in a jar - chopped in food processor; 1/2 teaspoon(s) season salt; 1/4 teaspoon(s) garlic powder; red - pepper flakes - optional; 2 can(s) black beans, drained and processed until smooth in a food processor; 5 - 6 - large flour tortilla's

(1 RATING)

89 Pinches 12 Photos

CJ *

Somewhere, PA

Updated on Sep 27, 2014

You should try these tasty little nuggets at your next party ~ they are great with Jalapeno's instead of olives, for those who don't care for them. Either way, they are a great finger food for any party. Serve them up with your favorite salsa... I made them last night, so all of the flavors had plenty of time to mesh. Enjoy!

Rate

prep time 15 Min

cook time

method No-Cook or Other

yield Several

Ingredients

1 - 8 ounces softened, cream cheese
1 cup sour cream
1 cup shredded, monterey jack cheese
1/4 cup diced red onion
1/4 cup drained and chopped - green olives with pimento or have made with jalapeno slices in a jar - chopped in food processor
1/2 teaspoon season salt
1/4 teaspoon garlic powder
red - pepper flakes - optional
2 cans black beans, drained and processed until smooth in a food processor
5 - 6 - large flour tortilla's

How To Make black bean tortilla pinwheels

Step 1

Beat cream cheese until smooth and fluffy. Beat in the sour cream, until thoroughly blended.

Step 2

fold in the onions, cheese, olives, season salt, and garlic powder. Taste and add more seasoning if prefer. I've also made them spicier with red pepper flakes. I made that optional. Cover and refrigerate for 2 hours.
Step 3

Spread thin layer of black beans and a then a thin layer of cream cheese mixture over tortilla's.
Step 4

Trim ends and wrap each in plastic wrap and place back in refrigerator until chilled - I usually make these the night before.
Step 5

Cut tortilla's into about 3/4 inch thick slices - plate and serve with salsa.
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