- 1 can (16 ounces) fat-free refried pinto beans
- 4 teaspoons taco seasoning mix
- 4 (8-inch) flour tortillas
- 1 cup finely shredded mild Cheddar cheese
- 4 green onions
- Fat-free sour cream
Preheat oven to 350°F. Place refried beans and taco seasoning in bowl and stir until combined. Spread flour tortillas to the edges with bean mixture. Sprinkle evenly with cheese. Lay one green onion in the center of each tortilla. Roll up the tortillas jelly-roll style. Trim the rounded ends of each roll so the edges are straight. Slice each roll into 6 slices using a sawing motion. Place pinwheels in a single layer in a 9″ x 13″ pan. Bake uncovered for 8 to 10 minutes, or until cheese is melted. Cool slightly, then transfer to serving platter. Serve while warm with salsa and fat-free sour cream, if desired.
Yield: 24 pinwheels. Serving size: 2 pinwheels.
Nutrition Facts Per Serving:
Calories: 101 calories, Carbohydrates: 14 g, Protein: 5 g, Fat: 2 g, Saturated Fat: <1 g, Sodium: 330 mg, Fiber: 1 g
Exchanges per serving: 1 starch, 1/2 lean meat. Carbohydrate choices: 1.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.