Mexican Fiesta Pinwheels
No-cook tortilla pinwheels with a creamy taco-seasoned filling.
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Ingredients
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 2 tbsp taco seasoning
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- 1/2 cup canned black beans rinsed, drained and patted dry
- 1/2 cup corn kernels drained and patted dry
- 1/2 cup red bell pepper finely chopped
- 3 green onions thinly sliced
- 4 large flour tortillas burrito size
Instructions
- Beat the cream cheese, sour cream and taco seasoning until smooth.
- Stir in the cheese, black beans, corn, bell pepper and green onions.
- Spread the filling over the tortillas in a thin, even layer, all the way to the edges.
- Roll each tortilla up tightly and wrap in plastic wrap.
- Chill for at least 2 hours or overnight.
- Trim the ends and cut each roll into 8 slices with a serrated knife.
Notes
Chill time is not included in the times above. Allow at least 2 hours.