| 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
A Message from our Provider:
“Who hears ‘Depart from me, for I never knew you\”?”