For Breakfast

Black Bean Tortilla Pinwheels

3 months ago

Cook : 00:30

Ingredients

While intended as an appetizer, you could make a meal of this by not cutting it into slices.

8  ounces  (225  g)  cream  cheese,softened
1 cup (230 g) sour cream
1 cup (115 g) shredded Monterey Jackcheese
¼ cup (25 g) pimento-stuffed olives
¼ cup (40 g) chopped red onion teaspoon garlic powder
2  cups  (344  g)  cooked  black  beans,drained
6 whole wheat tortillas

While intended as an appetizer, you could make a meal of this by not cutting it into slices.  8  ounces  (225  g)  cream  cheese,softened 1 cup (230 g) sour cream 1 cup (115 g) shredded Monterey Jackcheese ¼ cup (25 g) pimento-stuffed olives ¼ cup (40 g) chopped red onion teaspoon garlic powder 2  cups  (344  g)  cooked  black  beans,drained 6 whole wheat tortillas
Black Bean Tortilla Pinwheels

 

Combine  cream  cheese  and  sour  cream;mix until well blended. Stir in MontereyJack  cheese,  olives,  onion,  and  garlicpowder. Chill 2 hours. Spread thin layerof cream cheese mixture on each tortilla.Puree beans in food processor or blender.Starting  in  middle  of  tortilla,  spread  alayer covering half of tortilla with beans.Roll up tortilla tightly, starting with endthat has the beans. Chill. Cut into ¾-inch(2 cm) slices. Serve with salsa.

Yield: 20 servings

Each with: 36 g water; 134 calories (56% fromfat,  15%  from  protein,  29%  from  carb);  5  gprotein;  8  g  total  fat;  5  g  saturated  fat;  3  gmonounsaturated fat; 0 g polyunsaturated fat; 10g carb; 2 g fiber; 0 g sugar; 89 mg phosphorus; 89mg calcium; 1 mg iron; 146 mg sodium; 113 mg
potassium; 256 IU vitamin A; 65 mg vitamin E; 0mg vitamin C; 23 mg cholesterol