Black Bean Pinwheels

Black Bean Pinwheels

Ingrediences

1- 8oz block cream cheese, room temperature

1 tsp cumin

1 clove garlic, minced

4 large flour tortillas, warmed slightly

¾ c canned black beans, drained

¾ c roasted green chili, chopped

½ c sharp cheddar cheese, fine grate

¼ c black olives, chopped

2-4 Tbsp fresh cilantro, chopped

Instructions

Combine room temperature cream cheese, cumin, and garlic in food processor. Blend until completely combined and smooth.

Divide the mixture evenly between the 4 tortillas and spread evenly to edges

Sprinkle ove the cream cheese mixture on tortillas drained black beans, cheese, olives and cilantro evenly between the 4 tortilla.

Roll the tortillas snuggly without mushing the ingredients.

Wrap in plastic wrapt and twist each end to keep the smell in and other smells out.

Chill for at least 2 hrs, they usually only keep for about 1 day before the tortilla becomes mushy.

Unwrap plastic and cut into slices about ¾ inch with a sharp knife.

Place on a tray and serve with salsa of your choice