Bean And Cheese Pinwheels Recipes

Steps:

• Spread each tortilla with about 2 tablespoons bean dip and 2 tablespoons cheese dip. Sprinkle each with onions.
• Tightly roll up tortillas; wrap individually in plastic wrap. Refrigerate at least 1 hour but no longer than 24 hours. To serve, cut off ends from each roll and discard. Cut rolls into 1/2- to 3/4-inch slices. Secure with toothpicks if desired.

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:

• In a bowl, mash 1/2 cup of the beans.
• Stir in the remaining 1//4 cup of the beans, cream cheese, and jalapenos.
• Spread on tortillas and sprinkle with cheddar cheese, red pepper, and onions.
• Roll up tightly and wrap in plastic wrap.
• Chill for 2 to 8 hours.
• To serve, remove plastic wrap, Slice 1/2 to 3/4 inch thick.
• Place cut side up on serving platter.

Steps:

• 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.

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.