Mexican 7-Layer Tortilla Rolls
Prep 25 Minutes
Total 2 Hours 25 Minutes
- 1 cup Old El Paso™ refried beans (from 16-oz can)
- 1 tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
- 1 container (8 oz) cream cheese spread, softened
- 1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
- 1 1/2 cups shredded cheddar cheese (6 oz)
- 2 medium plum (Roma) tomatoes, finely diced (about 1 cup)
- 1 package (8 oz) guacamole (1 cup)
- 1 can (2.25 oz) sliced ripe olives (1/2 cup)
- 2 cups shredded lettuce
Recipe Continues Below
- In medium bowl, mix beans and taco seasoning mix. Divide cream cheese spread among tortillas, spreading evenly over tortillas, leaving 1/2-inch border. Divide bean mixture among tortillas, and spread evenly over cream cheese. Top half of each tortilla with Cheddar cheese, tomatoes, guacamole and olives. Place lettuce evenly over other toppings.
- Starting from side with toppings, roll up very tightly. Wrap with plastic wrap. Refrigerate at least 2 hours but no longer than 3 hours.
- To serve, cut 1 inch from end of each roll, and discard. Cut each roll into 4 (1 1/2-inch) slices.
- Use an 8-oz package of cream cheese instead of cream cheese spread if you have that available. Just soften the cream cheese as directed on the package.
- Give these Mexican tortilla pinwheels a little extra spice! Add two tablespoons of finely chopped jalapeño chiles in with the other toppings.
- These Mexican tortilla appetizers are best when eaten within 2 to 3 hours of preparing. They can get a little soggy when they are made too far in advance before serving.
- 1 Appetizer Calories 90 (Calories from Fat 50); Total Fat 6g (Saturated Fat 2 1/2g ,Trans Fat 0g); Cholesterol 10mg; Sodium 240mg; Potassium 70mg; Total Carbohydrate 8g (Dietary Fiber 1g ,Sugars 0g); Protein 3g
- % Daily Value: Vitamin A 4%; Vitamin C 6%; Calcium 6%; Iron 2%
- Exchanges: 1/2 Starch; 1 Fat
- Carbohydrate Choice: 1/2
*Percent Daily Values are based on a 2,000 calorie diet