Taco Pinwheels Recipe

Taco Pinwheels RecipePhoto by: Taste of Home Taco Pinwheels Recipe Rating 3

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

This recipe is:

Quick

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

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Taco Pinwheels (1)

Taco Pinwheels Recipe

Taco Pinwheels

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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.

 
 
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