Savoring--Black Bean Pinwheel Appetizer Recipe

Our newest daughter-in-law, Ashley, (she and Pete live here in Jacksonville, FL) loves to organize and throw a party, especially for Halloween, and her parties are wonderful. This year's party was her biggest ever, and we enjoyed it very much (isn't she sweet to invite her parents-in-law along with their many young friends?).

Be sure to check out my new 2013 feature, a blog recipe index.

I haven't posted a recipe for awhile and always get rave reviews for the appetizer I brought to the Halloween party, so thought you might enjoy it, too. NOTE that it is a MAKE-AHEAD recipe; for best results, you need to chill the cream cheese filling for a couple of hours before spreading and then chill the rolled "logs" before slicing. I have trimmed some of the fat from the original recipe, and it still tastes great--have also spiced it up a little. Of course, you will adjust ingredients to your own taste. I serve these with a bowl of salsa; spooning a bit on top of the pinwheel adds a little zing. Some guests like the pinwheels best just as they are.

You need a light touch to spread the cream cheese layer over the black bean layer. Just drop spoonfuls onto the bean layer and gradually spread it over. Of course, they taste fine if the layers mix, but look nicest if they stay mostly separate. You can see that I am far from being a perfectionist about them. I include a photo showing the tortillas spread and ready to roll. The other little photo shows my favorite spreading tool, which we have in several sizes. My own mother-in-law introduced me to this efficiently shaped spreader, which is super for many uses (frosting, anyone?). The platter shown is about 2/3 of the total number the recipe makes--I had a second, smaller plate full, too. And the family loves snacking on the trimmed ends from each roll.

BLACK BEAN TORTILLA PINWHEELS

5 10” flour tortillas or wraps (or about 6 or 7, 7” ones)—I like using the mixed grain tortillas or the sun-dried tomato wraps (which I think are a little thinner than tortillas)

2 15 oz. cans black beans (30 oz. total), drained and rinsed—Place in food processor & process until smooth, adding cumin to taste (I use about ½ tsp.). You may also mash the beans—they don’t have to be perfectly smooth.

Cream filling:

1 8 oz. pkg. cream cheese, softened (I use Neufchatel, the lower fat kind)

1 cup low fat sour cream

1 cup (4 oz.) shredded Monterey Jack (or other) cheese

1 bunch green onions, chopped or about 1/3 cup chopped red onion

½ tsp. garlic powder

¼ cup drained, chopped green olives with pimento

Instructions:

1. Cream filling spreads best if it is chilled a couple of hours after mixing. I do not always have time, and it still works—they are just harder to roll.

2. Warm tortillas if they are stiff—

Otherwise, just go ahead & spread thinly with black bean mixture.

3. Then, spread a thin layer of cream cheese mixture over beans. Don’t spread either mixture all the way to the edge.

Roll up tortillas tightly, wrap in plastic wrap & refrigerate until well-chilled.

Cut into ¾” slices. Serve with salsa.

Question of the day: Sometimes I think I could live on appetizers--how about you?