Time
30 min
Serving
6 persons
Calories
332
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
- ounces low-fat cream cheese: 3 piece (softened)
- ½ tablespoons seeded and finely chopped chipotle in adobo: 1 piece
- plain flour tortilla: 1 piece
- tomato-flavored tortilla: 1 piece
- spinach-flavored tortilla: 1 piece
- low-fat refried black beans: 0.75 cup
- pico de gallo salsa: 6 Tbsp
- ½ Avocados from Mexico: 1 piece (diced)
- cilantro leaves: 0.75 cup (chopped)
Metric Conversion
Stages of cooking
-
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.
