Fiesta Bean & Cheddar Pinwheels
Ingredients
Pine & Pepper Spices
- 1¼ cans Pinto or kidney beans (15 oz. cans), drained and rinsed
- 1¼ Tbsp. Lime juice, plus a little more if needed
- 1¼ pkg. Cream cheese (8 oz. packages), softened
- ~2 Tbsp. Green onion, chopped
- Scant 2 cups Cheddar cheese, shredded
- 5 Burrito-size tortillas, white or flavored
Directions
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1
In a food processor, pulse the beans with the lime juice until partially puréed but still textured.
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2
Add the cream cheese, dried Cilantro, green onion, and your chosen seasoning — Aji Chili Lime Blend or Fajita Seasoning. Blend until smooth, then taste and adjust the seasoning and lime juice.
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3
Tip the mixture into a bowl and fold in the shredded cheddar by hand.
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4
Spread about ¾ to 1 cup of the mixture evenly over each tortilla, leaving a thin border at one edge.
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5
Roll each tortilla up tightly, pressing any extra filling back in with a butter knife as you go.
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6
Wrap each roll in plastic wrap and chill for at least an hour so the filling firms up.
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7
To serve, slice each roll into pinwheels about ¾ inch thick. Pile onto a platter with salsa or guacamole alongside for dipping. Makes about 38 pinwheels.
