Mexican Pinwheels
1 block of cream cheese, softened
1 can of refried beans
1 cup shredded cheddar cheese
1 pack taco seasoning
1 small can of diced chilies
A handful of green onions, chopped
Optional: Shredded lettuce and finely diced tomatoes- I didn't use either this time.
Salsa for dipping.
Step 1
In a mixer (or by hand) stir together the cream cheese, beans, and taco seasoning. Mix until smooth. Add cheddar cheese, chilies, green onions, stir until combined.
Step 2
Spread 2 heaping tablespoons of the bean mixture onto a tortilla. You would sprinkle the lettuce and tomato over the top of the bean mixture at this point, if you are using them.
Step 3
Roll up and lay in a baking dish. Continue until all the tortillas are done. Cover with saran wrap and refrigerate for at least 4 hours or overnight.
Step 4
Cut the tortillas into 1/2 inch pieces, set in serving dish, with a bowl of salsa for dipping.
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