Taco Pinwheels Appetizers Recipe

3.5 2 4
Taco Pinwheels Appetizers Recipe
Taco Pinwheels Appetizers Recipe photo by Taste of Home
Publisher Photo

Taco Pinwheels Appetizers Recipe

Read Reviews
3.5 2 4
Publisher Photo
The colorful tomatoes, lettuce and chilies make these bite-size snacks a perfect addition to a holiday buffet. —Beverly Matthews, Pasco, Washington
MAKES:
60 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
60 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 tablespoon taco seasoning
  • 1 can (16 ounces) refried beans
  • 8 flour tortillas (10 inches)
  • 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 mixing 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.
Originally published as Taco Pinwheels in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p45

Nutritional Facts

1 each: 54 calories, 2g fat (1g saturated fat), 5mg cholesterol, 135mg sodium, 6g carbohydrate (0 sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

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  • 1 package (8 ounces) cream cheese, softened
  • 1 tablespoon taco seasoning
  • 1 can (16 ounces) refried beans
  • 8 flour tortillas (10 inches)
  • 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
  1. In a small mixing 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.
Originally published as Taco Pinwheels in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p45

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Reviews forTaco Pinwheels Appetizers

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MY REVIEW
Nikkiby User ID: 6645090 147474
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
amyd1972 User ID: 5201744 75705
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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