Bean-tortilla pinwheels

48 Servings

Ingredients

Quantity Ingredient
8 Corn tortillas; 6 inches diameter
1 cup Nonfat black bean or pink bean dip

Directions

1.To soften tortillas, stack 4 tortillas and wrap in damp paper towel.

Microwave on High (100% power) for 20 seconds. Or preheat oven to 300°F, wrap tortillas in foil and bake 10 minutes.

2. Spread 2 tablespoons bean dip on each tortilla; roll up tightly. Evenly place toothpicks through rolls, using 6 toothpicks per tortilla. Carefully cut between toothpicks to get 6 round pinwheels per tortilla. Serve immediately.

Variations: To make nacho pinwheels, substitute 1 cup nonfat nacho dip for bean dip. Prepare as directed. To make bean and nacho pinwheels, replace ½ cup bean dip with ½ cup nonfat nacho dip. Prepare as directed.

Makes 48 appetizers. Preparation time: About 20 minutes.

Per serving: About 14 cal, 1 g pro, 2 g car, 0 g fat, 0% cal from fat, 0 mg chol, 53 mg sodium, 0 g fiber.

Busted by Gail Shermeyer <4paws@...> Recipe by: Low-Fat Meals, Vol. VI, #3 Posted to MC-Recipe Digest V1 #895 by 4paws@... (Shermeyer-Gail) on Nov 09, 1997

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