Black Bean Tortilla Pinwheels Recipes

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.

Steps:

• Combine the first 6 ingredients in a bowl. Spread on 1 side of each tortilla and roll up tightly. Cover and refrigerate for at least 1 hour. Slice into 1-in. pieces. Serve with salsa or picante sauce.

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.

Steps:

• In a microwave safe bowl, soften the cream cheese in the microwave for about 10-20 sec.
• Dice onions and olives fine and add to the cream cheese.
• Now add the ranch dressing mix and stir this all together.
• Spread about 1-2 Tbs. of mixture onto a flour tortilla and top with a piece of meat and a piece of cheese. You may use the meat or cheese of your choice. I usually make some with ham and cheddar and some with turkey and swiss.
• Roll these up and wrap in a piece of saran wrap.
• Place in refrigerator for about 2 hours or overnight and allow them to set.
• Slice into 1 inch. pieces and enjoy.
• Cooking time includes the time to set in refrigerator.

Steps:

• Beat cream cheese, cheese and sour cream until blended. Stir in olives, green chiles, green onions and seasonings., Spread over tortillas; roll up tightly. Wrap each in plastic, twisting ends to seal; refrigerate several hours., Unwrap. Cut into 1/2- to 3/4-in. slices, using a serrated knife. If desired, serve with salsa.

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.

Steps:

• Combine cream cheese and sour cream and mix well.
• Stir in Monterey Jack cheese, olives, onion and seasonings.
• Chill 2 hours.
• Puree beans in food processor or blender.
• Spread each tortilla with a thin layer of beans.
• Spread cream cheese mixture over the beans.
• Roll up tightly; chill.
• Cut into 3/4 inch slices. Serve with salsa.

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.

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.