Taco pinwheels

By JaimeDancer

from tasteofhome.com

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

Details

Servings 5

Preparation

Step 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.

Wrap in plastic wrap and refrigerate for at least 1 hour. Cut into 1-in. slices. Serve with salsa.


Nutrition 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.