Black Bean Spirals Food

BLACK BEAN PINWHEELS

Steps:

• In a bowl, mash 1/2 cup of the beans.
• Stir in the remaining 1//4 cup of the beans, cream cheese, and jalapenos.
• Spread on tortillas and sprinkle with cheddar cheese, red pepper, and onions.
• Roll up tightly and wrap in plastic wrap.
• Chill for 2 to 8 hours.
• To serve, remove plastic wrap, Slice 1/2 to 3/4 inch thick.
• Place cut side up on serving platter.

MEXICAN SPIRALS

Steps:

• In a large bowl, combine cream cheese, chicken, monterey jack, coriander, jalapeno peppers, and cumin.
• Spread mixture evenly over tortillas.
• Roll up each tortilla tightly around chicken mixture.
• Wrap tightly in plastic wrap and refrigerate for at least 2 hours.
• Just before serving, cut each tortilla roll into 1/2 inch slices.
• Arrange on greased baking sheet, brush with oil, bake in 350 degree oven for 12 to 15 minutes or until lightly browned.
• Serve hot with salsa and sour cream.

BUTTERNUT SQUASH SPIRALS AND BLACK BEAN TACOS

Steps:

• Cut butternut squash into spirals using a spiralizer fitted with the large shredding blade.
• Heat 2 tablespoons olive oil in a skillet over medium-high heat. Saute squash until slightly tender, about 3 minutes. Add taco seasoning; stir. Add black beans and tomatoes; cook and stir until beans are hot and tomatoes are soft, about 5 minutes more. Remove from heat.
• Heat 1 tablespoon olive oil in a skillet over medium-high heat. Fry 1 tortilla at a time until lightly browned, about 30 seconds per side.
• Place 1 tablespoon sour cream on each tortilla; add about 1/4 cup squash mixture and sprinkle with 1 tablespoon feta cheese. Top with lettuce and cilantro.

MEXICAN SPIRALS

Steps:

• Gently pulse cream cheese, cilantro, cumin, Chicken, red pepper, and jalepeno in food prosessor until finely chopped.
• Fold in grated cheese.
• Season to taste with salt.
• Spread on tortillas, and roll up tightly, wrap in plastic wrap and refrigerate at least 2 hours.
• Preheat oven to 350°F.
• Cover cookie sheet with silpat or foil treated with cooking spray.
• Slice tortillas diagonally 1/2 inch thick and place on sheet.
• Brush with oil and bake 12 -15 min or until light golden.
• Serve hot with sour cream and salsa for dipping.