Black Bean Tortilla Pinwheels

Cassie *


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.



★★★★★ 1 vote

15 Min
No-Cook or Other


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  • 1 - 8 oz
    softened, cream cheese
  • 1 c
    sour cream
  • 1 c
    shredded, monterey jack cheese
  • 1/4 c
    diced red onion
  • 1/4 c
    drained and chopped - green olives with pimento or have made with jalapeno slices in a jar - chopped in food processor
  • 1/2 tsp
    season salt
  • 1/4 tsp
    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

How to Make Black Bean Tortilla Pinwheels


  1. Beat cream cheese until smooth and fluffy. Beat in the sour cream, until thoroughly blended.
  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.
  3. Spread thin layer of black beans and a then a thin layer of cream cheese mixture over tortilla's.
  4. Trim ends and wrap each in plastic wrap and place back in refrigerator until chilled - I usually make these the night before.
  5. Cut tortilla's into about 3/4 inch thick slices - plate and serve with salsa.

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