Recipe - Bean-Tortilla Pinwheels

8 Corn tortillas; 6 inches
diameter
1 cup Nonfat black bean or pink
bean dip

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
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
One half cup bean dip with One half 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 4paws@netrax.net

Recipe by: LowFat Meals, Vol. VI, #3

Posted to MCRecipe Digest V1 #895 by 4paws@netrax.net (ShermeyerGail) on
Nov 09, 1997