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Taco Pinwheels Appetizers Recipe
Taco Pinwheels Appetizers Recipe photo by Taste of Home

Taco Pinwheels Appetizers Recipe

Read Reviews (2)
3.5 2
Publisher Photo
The colorful tomatoes, lettuce and chilies make these bite-size snacks a perfect addition to a holiday buffet. —Beverly Matthews, Pasco, Washington
TOTAL TIME: Prep: 25 min. + chilling
MAKES:60 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 60 servings

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

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.

Directions

  1. 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.
  2. Wrap in plastic wrap and refrigerate for at least 1 hour. Cut into 1-in. slices. Serve with salsa. Yield: about 5 dozen.
Originally published as Taco Pinwheels in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p45

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.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Taco Pinwheels Appetizers(2)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed May. 20, 2014

I have made these for 4 years in a row at summer cookouts. Everyone just loves these and they usually do not last long. I have made a few changes in the recipe. I add fresh pico de gallo along with the shredded lettuce. I do not use the green chilies or the olives. I also add more of the taco seasoning to the cream cheese/bean mixture.

MY REVIEW
Reviewed Jun. 21, 2010

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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