These black bean pinwheels are best served with salsa on the side for dipping.
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