Ingredients
4 large flour tortillas
8 oz cream cheese, softened
½ cup salsa (drain excess liquid)
1 cup shredded cheddar cheese (or Mexican blend)
¼ cup black beans, drained and rinsed
¼ cup corn (optional)
¼ cup sliced black olives (optional)
2 tbsp chopped green onions
2 tbsp chopped cilantro
1 tsp taco seasoning
Jalapeño slices (optional, for extra heat)
Directions
Prepare the filling: In a large bowl, mix together the softened cream cheese, salsa, shredded cheese, black beans, corn (if using), olives, green onions, cilantro, and taco seasoning. Stir until everything is well combined.
Assemble the pinwheels: Lay out one tortilla on a flat surface and spread a generous layer of the filling mixture evenly across the tortilla, leaving a ½-inch border around the edges.
Roll the tortilla: Starting from one end, tightly roll the tortilla into a log shape.
Chill the rolls: Repeat with the remaining tortillas and filling. Wrap each rolled tortilla in plastic wrap and refrigerate for at least 1 hour to firm up.
Slice into pinwheels: Once chilled, remove the plastic wrap and use a sharp knife to slice each rolled tortilla into 1-inch pieces.
Serve: Arrange the pinwheels on a platter and serve chilled or at room temperature. Add jalapeño slices on top for a spicy kick if desired.
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