Try this Bean-Tortilla Pinwheels recipe, or contribute your own. "Brunch" and "Appetizers" are two of the tags cooks chose for Bean-Tortilla Pinwheels.
Yield: 48 Ready in 1 hours
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Bean-Tortilla Pinwheels Preparation
1.To soften tortillas, stack 4 tortillas and wrap in damp paper towel. Microwave on High (100% power) for 20 seconds. Or preheat oven to 300F, wrap tortillas in foil and bake 10 minutes. 2. Spread 2 tablespoons bean dip on each tortilla; roll up tightly. Evenly place toothpicks through rolls, using 6 toothpicks per tortilla. Carefully cut between toothpicks to get 6 round pinwheels per tortilla. Serve immediately. Variations: To make nacho pinwheels, substitute 1 cup nonfat nacho dip for bean dip. Prepare as directed. To make bean and nacho pinwheels, replace 1/2 cup bean dip with 1/2 cup nonfat nacho dip. Prepare as directed. Makes 48 appetizers. Preparation time: About 20 minutes. Per serving: About 14 cal, 1 g pro, 2 g car, 0 g fat, 0% cal from fat, 0 mg chol, 53 mg sodium, 0 g fiber. Busted by Gail Shermeyer <firstname.lastname@example.org> Recipe by: Low-Fat Meals, Vol. VI, #3 Posted to MC-Recipe Digest V1 #895 by email@example.com (Shermeyer-Gail) on Nov 09, 1997
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