These black bean pinwheels are best served with salsa on the side for dipping.
2 tbsp light cream cheese
1 8-inch whole wheat soft flour tortilla
2 tbsp canned black beans, drained and rinsed
2 tbsp diced sweet red pepper
1/3 cup shredded Cheddar cheese
1/3 cup mild salsa
The night before, spread cream cheese evenly over tortilla.
Scatter beans, red pepper and cheese over tortilla and roll up tightly. With sharp knife, slice into 1-inch rounds, discarding ends. Pack pinwheels and salsa in separate reusable containers and refrigerate overnight.
Yield: Serves 1 or 2 young children
Copyright © 2012 Brenda Bradshaw & Cheryl Mutch
Good Food to Go: Healthy Lunches Your Kids Will Love by Brenda Bradshaw 
, Cheryl Mutch
Published: Aug 02, 2011 by Random House Canada
ISBN: 9780307358974
Price: $23.95
Chapters-Indigo
Amazon
