Tortilla Pinwheels

These are an easy snack to make and make for great party or picnic food because these can be made ahead and refrigerated and sliced just when you are ready to serve. It also lends itself to sneaking a fair bit of veggies into the mix and can be made to be quite spicy, if desired.

I used the plain tortillas since that's what I had on hand but it would be even better with spinach or tomato tortillas and adds a splash of colour as well.

TORTILLA PINWHEELS

Ingredients:
Tortillas - about 6

For the filling:
Light Cream Cheese - 1 (8 oz) pack, softened
Black beans - about half cup, drained and mashed coarsely (I used canned)
Red bell pepper - half medium, chopped
Fresh spinach - 2 cups, chopped
Carrot - 1 big, shredded
Chilli powder - 1/2 tsp to 1 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp to 1 tsp
Salt & Pepper - to taste
Pepperjack cheese - 1/4 cup, shredded
Tomato Ketchup - 2 tsp
Chilli sauce (I used Sriracha) - 1 to 2 tsp

Method:
1) Stir together all of the above ingredients under the filling to a thick consistency.

2) Spread a thick layer on the tortillas with some space around the edges.

3) Roll the tortilla tightly and wrap each in cling wrap and refrigerate for atleast a few hours or overnight. This will help the cream cheese solidify a bit so cutting into it will be easier.

4) Cut these into thick slices when ready to serve and be prepared for a tasty treat.