Black Bean Tortillas 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 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:

• 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:

• 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:

• Combine cream cheese and sour cream; mix until well blended. Stir in Monterey Jack cheese, olives, onion, and garlic powder. Chill 2 hours. Spread thin layer of cream cheese mixture on each tortilla. Puree beans in food processor or blender. Starting in middle of tortilla, spread a layer covering half of tortilla with beans. Roll up tortilla tightly, starting with the end that has the beans. Chill. Cut into 3/4 inch slices. Serve with salsa