Creamy Salsa Pinwheels
These Creamy Salsa Pinwheels are a hit! Easy to make and bursting with flavor, they're perfect for any gathering.
Servings: 8 servings
Ingredients
- 1 can black beans (14.5 oz), rinsed and drained
- 3 large tortillas
- 8 oz Challenge Salsa Cream Cheese (see notes)
- 3 to 4 tablespoons freshly chopped cilantro
Instructions
- In a mixing bowl, combine the rinsed and drained black beans, Challenge Salsa Cream Cheese, and chopped cilantro. Use a fork to mash the black beans slightly, which will help create a cohesive filling. Mix everything together until well combined.
- Lay a tortilla flat on your cutting board. Use a spatula or the back of a spoon to spread a generous layer of the creamy salsa filling over the entire surface of the tortilla, leaving a small border around the edges.
- Starting from one end, carefully roll the tortilla tightly into a log shape. Make sure to keep the filling inside as you roll. Repeat this process with the remaining tortillas and filling.
- Once all the tortillas are rolled, wrap each log in plastic wrap. This helps the pinwheels hold their shape. Place them in the refrigerator for at least 30 minutes to firm up.
- After chilling, remove the plastic wrap and use a sharp knife to slice the pinwheels into bite-sized pieces. Arrange them on a serving platter and enjoy!
Equipment
- Cutting Board
- Sharp Knife
- Mixing bowl
- Plastic Wrap
Notes
- For the best flavor, use fresh cilantro and high-quality salsa cream cheese.
- Feel free to experiment with different tortilla flavors, such as spinach or sun-dried tomato.
- These pinwheels can be made a day in advance; just store them properly to maintain freshness.
