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Taco Pinwheels Recipe

Taco Pinwheels Recipe photo by Taste of Home

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The colorful tomatoes, lettuce and chilies make these bite-size snacks a perfect addition to a holiday buffet. —Beverly Matthews, Pasco, Washington

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Diabetic Friendly

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Taco Pinwheels Recipe

Prep: 25 min. + chilling

Yield: 60 Servings

25 25

Ingredients

1 package (8 ounces) cream cheese, softened
1 tablespoon taco seasoning
1 can (16 ounces) refried beans
8 flour tortillas (10 inches), room temperature
3 cups shredded lettuce
2 large tomatoes, seeded and finely chopped
2 cans (4 ounces each) chopped green chilies
1 cup finely chopped ripe olives
Salsa

Directions

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 wrap and refrigerate for at least 1 hour. Cut into 1-in. slices. Serve with salsa. Yield: about 5 dozen.

Nutritional Facts 3 pinwheels (calculated without salsa) equals 54 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 135 mg sodium, 6 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Taco Pinwheels in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p45

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Taco Pinwheels

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(1-1) of 1 reviews

Reviewed on Jun. 21, 2010 by amyd1972

I did not like how these turned out. They were soggy and a little bland. I'd add some cilantro next time and maybe less beans and cheese. the bean/cheese probably made them too soft and soggy.