Bean And Cheese Pinwheels Recipes

NACHO CHEESE PINWHEELS

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.

BLACK BEAN TORTILLA PINWHEELS

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.

BLACK BEAN PINWHEELS

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.

PINWHEELS 3 WAYS

Steps:

• For the base spread and tortillas: Mix together the cream cheese and pesto until well combined. Lay out the spinach, whole wheat and jalapeno-Cheddar tortillas and divide the cream cheese mixture among them. Using a spoon or offset spatula, spread the mixture all the way to the edges of each tortilla.
• For the veggie pinwheels: Evenly distribute the spinach over the top of the base spread on the spinach tortillas. Arrange the artichokes, green olives and sun-dried tomatoes over the spinach. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the meaty pinwheels: Shingle the cheese, pepperoni, salami and capicola onto the base spread on the whole wheat tortillas, slightly favoring one side. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the spicy pinwheels: Divide the pepper jack between the jalapeno-Cheddar tortillas topped with the base spread. Divide the arugula, sliced peppers and chopped cherry peppers between the tortillas. Roll up the tortillas tightly and individually wrap in plastic. Refrigerate the rolled tortillas for at least 2 hours and up to 12 hours.
• Unwrap and slice each tortilla into 1-inch segments/pinwheels. Arrange on a platter and serve.

BEAN AND CHEDDAR CHEESE QUESADILLAS

Steps:

• Melt 1 tablespoon of the butter in a large skillet, over medium-high heat, with the cumin, coriander, and toast the spices until fragrant, about 30 seconds. Add the beans and mash with a potato masher into a thick paste. Mix in 1/2 teaspoon salt and transfer to a bowl. Rinse and dry the skillet.
• Lay out half the tortillas on a work surface. Spoon and spread the beans evenly onto the tortillas. Scatter the cheese evenly over the beans, and top with the remaining tortillas.
• Halve, seed and dice the avocado. Toss with the tomato and season with salt and pepper, to taste.
• Melt about 1/2 tablespoon of the butter over medium heat in the skillet. Cook the quesadillas one at a time, until golden and the cheese melts, about 1 1/2 to 2 minutes per side. (Add a bit more butter, if needed when they are turned.) Transfer to a cutting board and cool briefly before cutting into wedges. Serve warm with the avocado mixture and the sour cream, if desired.

BEAN AND CHEESE PINWHEELS

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.

BLACK BEAN TORTILLA PINWHEELS

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.

TACO PINWHEELS APPETIZERS

Steps:

• In a small bowl, beat cream cheese and taco seasoning until blended. Stir in the refried beans. Spread 3-4 tablespoons over each tortilla. Layer lettuce, tomatoes, chilies and olives down the center of each tortilla; roll up tightly to 2-in. diameter. , Wrap in plastic and refrigerate for at least 1 hour. Cut into 1-in. slices. Serve with salsa.