Best 7 Bean And Cheese Pinwheels Recipes

BLACK BEAN PINWHEELS

Steps:

• Mix cheeses, sour cream and onion salt in small bowl with electric mixer on medium speed until well blended.
• Place beans in food processor or blender container; cover. Process until smooth. Spread evenly onto tortillas; top evenly with cheese mixture. Roll tortillas up tightly. Wrap individually in plastic wrap. Refrigerate at least 30 minutes.
• Cut ends from tortillas; discard. Cut each roll-up into 5 slices. Serve with TACO BELL® Thick & Chunky Salsa.

FIESTA PINWHEELS

Steps:

• In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chiles, cheese and onions. Spread about 1/2 cup on each tortilla. , Roll up jelly-roll style; wrap. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa.

NACHO CHEESE PINWHEELS

Steps:

• Spread each tortilla with about 2 tablespoons bean dip and 2 tablespoons cheese dip. Sprinkle each with onions.
• Tightly roll up tortillas; wrap individually in plastic wrap. Refrigerate at least 1 hour but no longer than 24 hours. To serve, cut off ends from each roll and discard. Cut rolls into 1/2- to 3/4-inch slices. Secure with toothpicks if desired.

BEAN AND CHEESE PINWHEELS

Steps:

• In a small bowl, blend together the refried beans & green onion, then spread a layer of this bean mixture on each tortilla.
• In another bowl, combine the cream cheese, Colby Jack cheese, sour cream & onion salt, mixing together as well as possible with a fork. Spread a layer of this cheese mixture over the bean mixture.
• Roll each tortilla up tightly in plastic wrap, & refrigerate at least 30 minutes before cutting the tortillas into 1/2-inch slices.

CREAM CHEESE BACON & RANCH PINWHEELS

Steps:

• Chop bacon into ½-1 inch pieces, and cook in a skillet over medium heat, stirring often, until done.
• Scoop bacon out onto a plate lined with a paper towel, and blot the grease with more paper towels.
• In a small bowl, combine cream cheese and ranch seasoning, stir very well.
• Lay out a tortilla, and spread ¼ of cream cheese mixture on the entire tortilla.
• Sprinkle 2 oz shredded cheddar cheese on the entire tortilla.
• Sprinkle ¼ of the bacon pieces on the entire tortilla.
• Roll the tortilla up, and place on a baking sheet.
• Repeat steps 4-7 until you have filled all 4 tortillas.
• Refrigerate for 1-2 hours, then cut into 1-2 inch sections.
• Set pinwheels upright, and form into circles.
• Chill until ready to serve.

PINWHEELS 3 WAYS

Steps:

• For the base spread and tortillas: Mix together the cream cheese and pesto until well combined. Lay out the spinach, whole wheat and jalapeno-Cheddar tortillas and divide the cream cheese mixture among them. Using a spoon or offset spatula, spread the mixture all the way to the edges of each tortilla.
• For the veggie pinwheels: Evenly distribute the spinach over the top of the base spread on the spinach tortillas. Arrange the artichokes, green olives and sun-dried tomatoes over the spinach. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the meaty pinwheels: Shingle the cheese, pepperoni, salami and capicola onto the base spread on the whole wheat tortillas, slightly favoring one side. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the spicy pinwheels: Divide the pepper jack between the jalapeno-Cheddar tortillas topped with the base spread. Divide the arugula, sliced peppers and chopped cherry peppers between the tortillas. Roll up the tortillas tightly and individually wrap in plastic. Refrigerate the rolled tortillas for at least 2 hours and up to 12 hours.
• Unwrap and slice each tortilla into 1-inch segments/pinwheels. Arrange on a platter and serve.

BLACK BEAN TORTILLA PINWHEELS

Steps:

• Beat cream cheese and sour cream until well blended.
• Stir in Monterey Jack cheese, olives, onion, salt, and garlic powder.
• Cover and refrigerate for 2 hours.
• Process beans in a food processor until smooth.
• Spread each tortilla with a thin layer of beans.
• Spread layer of cream cheese mixture over beans.
• Roll up tightly, wrap in plastic wrap and refrigerate until well chilled.
• Cut into 3/4 inch slices (on a bias?).
• Serve with salsa.