Black Bean Tortilla Spirals


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Whether for a yummy appetizer or a lunchbox staple, this one's a hit.

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  • 8 oz. cream cheese, softened
  • 1 C. shredded Monterey Jack cheese
  • 1 4-oz. can diced chilies
  • 1/2 C. sour cream
  • 1/2 C. chopped green onions
  • 2 C. canned black beans, rinsed and drained
  • 6 10-inch flour tortillas

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Beat cheeses, sour cream and onion in small mixing bowl at medium speed with electric mixer until well blended. Place beans in food processor and blend until smooth. Spread thin layer of beans onto each tortilla. Spread cheese mixture over beans. Roll tortillas up tightly and refrigerate 30 minutes. Cut into 1/2 inch slices and serve with salsa.

Yield: 24 ServingsĀ 

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