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Tortillas spread with chipotle cream cheese are filled with black beans, salsa and diced avocado, then chilled and cut into individual bites for an easy appetizer.
Ingredients
- 3 ounces low-fat cream cheese, softened
- 1 ½ tablespoons seeded and finely chopped chipotle in adobo
- 1 large plain flour tortilla
- 1 large tomato-flavored tortilla
- 1 large spinach-flavored tortilla
- ¾ cup low-fat refried black beans
- 6 tablespoons pico de gallo salsa
- 1 ½ Avocados from Mexico, peeled, pitted and diced
- ¾ cup chopped cilantro leaves
Directions
Step 1
Mix together cream cheese and chipotle. Heat tortillas in microwave or oven to soften. Spread each tortilla with 2 Tbsp. chipotle cream cheese, 1/4 cup black beans and 2 Tbsp. salsa. Scatter one-third of the avocado and cilantro on each.
Step 2
Roll up tortillas tightly; wrap in plastic wrap and refrigerate. To serve, unwrap and trim ends; cut each roll across into 6 pieces.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 332 | |
| % Daily Value * | |
| Total Fat16g | 20% |
| Saturated Fat4g | 22% |
| Cholesterol11mg | 4% |
| Sodium708mg | 31% |
| Total Carbohydrate41g | 15% |
| Dietary Fiber8g | 27% |
| Total Sugars2g | |
| Protein9g | |
| Vitamin C7mg | 37% |
| Calcium111mg | 9% |
| Iron3mg | 16% |
| Potassium398mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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