Tortilla Pinwheels


  • 4 ounces light cream cheese
  • ½ 15.5-ounce can no-salt added black beans, rinsed, drained and mashed
  • ½ medium red bell pepper, finely chopped
  • ¼ cup salsa
  • 1 medium green onion, thinly sliced
  • ¼ teaspoon ground cumin
  • 1/8 teaspoon salt
  • 5 6-inch corn tortillas



  1. Preheat the oven to 350ºF. In a medium bowl, using an electric mixer on medium speed, beat the cream cheese until smooth. Stir in the remaining ingredients (except tortillas). Wrap tortillas in foil. Bake for 5 minutes or until heated through. Remove tortillas from oven.

  2. For each tortilla, spread ¼ cup bean mixture over top of tortilla. Roll up jelly-roll style and place with the seam down on cutting board. Insert four toothpicks about 1” apart into the tortilla roll. Slice between the toothpicks to make 4 pieces. Arrange on a serving plate (toothpicks can be left). Makes 10 servings of two rolls apiece.


Nutrition Facts


Calories: 42

Total fat: 0 g

Saturated fat: 0 g

Cholesterol: 1 mg

Sodium: 125 mg

Carbohydrates: 8 g

Fiber: 2 g

Sugar: 1 g

Protein: 2 g