| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Appetizers, Brunches & | 48 | Servings | |
INGREDIENTS
| 8 | Corn tortillas, 6 inches | |
| diameter | ||
| 1 | c | Nonfat black bean or pink |
| bean dip |
INSTRUCTIONS
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 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 <4paws@netrax.net> Recipe by: Low-Fat Meals, Vol. VI, #3 Posted to MC-Recipe Digest V1 #895 by 4paws@netrax.net (Shermeyer-Gail) on Nov 09, 1997
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