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.
Original recipe makes 6 servings
Ingredients
3 ounces low-fat cream cheese, softened
1 1/2 tablespoons seeded and finely chopped chipotle in adobo
1 large plain flour tortilla
1 large tomato-flavored tortilla
1 large spinach-flavored tortilla
3/4 cup low-fat refried black beans
6 tablespoons pico de gallo salsa
1 1/2 Avocados from Mexico, peeled, pitted and diced
3/4 cup chopped cilantro leaves
Directions
- 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.
Nutrition
Calories: 332 kcal
Carbohydrates: 40.5 g
Cholesterol: 11 mg
Fat: 15.6 g
Fiber: 7.5 g
Protein: 9.3 g
Sodium: 708 mg
