Mexicana Egg Pinwheels - KAIT Jonesboro, AR - Region 8 News, weather, sports

Mexicana Egg Pinwheels

1/2 C vegetarian refried beans
4 (8-inch) tortillas
1/2 C chopped green onions
1/3 C prepared salsa or picante sauce
1/4 C low-fat shredded cheddar cheese
2 hard-cooked eggs, finely chopped
1/2 C seeded, diced tomatoes
1 C shredded lettuce

Spread 2 tablespoons of refried beans over each tortilla.  Stir together onions, salsa and cheese.  Spread about 1/3 cup of the mixture over beans on each tortilla.  Top each with eggs, tomatoes and lettuce.

Roll Tortillas tightly and secure with wooden picks.  Cut each roll into 4 slices.  Serve immediately or cover and refrigerate until ready to use. 

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