8 Corn tortillas; 6 inches
1 c Nonfat black bean or pink
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 300?F,
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
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
Recipe by: Low-Fat Meals, Vol. VI, #3
Posted to MC-Recipe Digest V1 #895 by firstname.lastname@example.org (Shermeyer-Gail) on
Nov 09, 1997