MEXICAN PINWHEELS |
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approx. 56 pieces
3, 8 OZ CREAM CHEESE, softened
1 PACKET (1.25 OZ) TACO SEASONING MIX
1 C BLACK BEANS, rinsed and drained
1 C CANNED CORN, rinsed and drained
1 C SHARP CHEDDAR CHEESE, shredded
½ C JALAPENO, small dice
½ C GREEN ONION, small dice
2 T HOT SAUCE (I love Cholula)
7, 10" FLOUR TORTILLA SHELLS
Combine cream cheese and taco seasoning mix in a medium bowl and beat with an electric mixer on medium speed until combined. Add black beans, corn, cheddar cheese, jalapeno, green onion and hot sauce. Fold ingredients into cream cheese mixture until well combined.
Divide cream cheese mixture among the 7 tortilla shells and spread an even layer over each one. Starting from one end of the tortilla, roll them up and then wrap them in plastic wrap. Place them in the refrigerator for at least 4 hours or overnight to chill. Remove the plastic wrap and trim the ends off each pinwheel. Slice the remaining section into 8 even slices and serve.
3, 8 OZ CREAM CHEESE, softened
1 PACKET (1.25 OZ) TACO SEASONING MIX
1 C BLACK BEANS, rinsed and drained
1 C CANNED CORN, rinsed and drained
1 C SHARP CHEDDAR CHEESE, shredded
½ C JALAPENO, small dice
½ C GREEN ONION, small dice
2 T HOT SAUCE (I love Cholula)
7, 10" FLOUR TORTILLA SHELLS
Combine cream cheese and taco seasoning mix in a medium bowl and beat with an electric mixer on medium speed until combined. Add black beans, corn, cheddar cheese, jalapeno, green onion and hot sauce. Fold ingredients into cream cheese mixture until well combined.
Divide cream cheese mixture among the 7 tortilla shells and spread an even layer over each one. Starting from one end of the tortilla, roll them up and then wrap them in plastic wrap. Place them in the refrigerator for at least 4 hours or overnight to chill. Remove the plastic wrap and trim the ends off each pinwheel. Slice the remaining section into 8 even slices and serve.
