Taco Pinwheels

[kaci]

Taco Pinwheels


1 package (8 ounce) cream cheese, softened
1 tablespoon taco seasoning
1 can (16 ounce) refried beans
8 flour tortillas (10 inches)
3 cups shredded lettuce
2 large tomatoes, seeded and finely chopped
2 cans (4 oz. each) chopped green chilies
1 cup finely chopped ripe olives
Salsa


In a small mixing bowl, beat cream cheese and taco seasoning until blended.
Stir in the refried beans.

Spead 3-4 tablespoons over each tortilla.

Layer lettuce, tomatoes, chilies and olives down the center of each
tortilla; roll up tightly to 2-in. diameter.

Wrap in plastic wrap and refrigerate for at least 1 hour.

Cut into 1-inch slices. Serve with salsa.

Yield: about 5 dozen.