Description
Tortillas spread with chipotle cream cheese are filled with black beans, salsa and diced avocado, then chilled and cut into individual bites for an easy appetizer.
Ingredients
- 3 ounces low-fat cream cheese, softened
- 1 ½ tablespoons seeded and finely chopped chipotle in adobo
- 1 large plain flour tortilla
- 1 large tomato-flavored tortilla
- 1 large spinach-flavored tortilla
- ¾ cup low-fat refried black beans
- 6 tablespoons pico de gallo salsa
- 1 ½ medium (blank)s Avocados from Mexico, peeled, pitted and diced
- ¾ cup chopped cilantro leaves
Instructions
- Mix together cream cheese and chipotle. Heat tortillas in microwave or oven to soften. Spread each tortilla with 2 Tbsp. chipotle cream cheese
- 1/4 cup black beans and 2 Tbsp. salsa. Scatter one-third of the avocado and cilantro on each.
- Roll up tortillas tightly; wrap in plastic wrap and refrigerate. To serve
- unwrap and trim ends; cut each roll across into 6 pieces.
Servings: 6