Creamy Salsa Pinwheels
These Creamy Salsa Pinwheels are a flavorful, easy-to-make appetizer that will wow your guests!
Servings: 6 servings
Ingredients
- 1 can black beans 14.5 oz, rinsed and drained
- 3 large tortillas
- 8 oz Challenge Salsa Cream Cheese
- 3 to 4 tablespoons freshly chopped cilantro
Instructions
- Start by rinsing and draining the black beans thoroughly. This step is crucial to remove any excess sodium and ensure your pinwheels don't become soggy.
- In a mixing bowl, combine the Challenge Salsa Cream Cheese with the rinsed black beans and freshly chopped cilantro. Use a spatula to mix everything until well incorporated. The mixture should be creamy and slightly chunky.
- Lay a tortilla flat on a clean surface or cutting board. Use the spatula to spread a generous layer of the creamy salsa mixture over the entire tortilla, leaving a small border around the edges.
- Starting from one end, tightly roll the tortilla around the filling. Make sure to keep the roll as tight as possible to ensure the filling stays inside.
- Once rolled, wrap the pinwheel tightly in plastic wrap. Repeat the process with the remaining tortillas and filling. Place the wrapped pinwheels in the refrigerator for at least 30 minutes. This chilling time helps them firm up and makes them easier to slice.
- After chilling, remove the pinwheels from the refrigerator, unwrap them, and use a sharp knife to cut them into 1-inch pieces. Arrange them on a platter and serve immediately, or cover and refrigerate until ready to serve.
Equipment
- Mixing Bowl
- Spatula
- Sharp Knife
- Plastic Wrap
Notes
- For a gluten-free option, use gluten-free tortillas.
- Substitute the cream cheese for a vegan option if desired.
- Add diced jalapeños for a spicy kick.