Recipe: Mexican Black Bean Pinwheel Sandwiches (make ahead)

MEXICAN BLACK BEAN PINWHEEL SANDWICHES
"These black bean pinwheels are best served with salsa on the side for dipping."



2 tbsp light cream cheese
1 8-inch whole wheat soft flour tortilla
2 tbsp canned black beans, drained and rinsed
2 tbsp diced sweet red pepper
1/3 cup shredded Cheddar cheese
1/3 cup mild salsa

The night before, spread cream cheese evenly over tortilla. Scatter beans, red pepper and cheese over tortilla and roll up tightly.

With sharp knife, slice into 1-inch rounds, discarding ends.

Pack pinwheels and salsa in separate reusable containers and refrigerate overnight.

Serves 1 or 2 young children
Used by permission to Recipelink.com from Random House
Adapted from source: Good Food to Go: Healthy Lunches Your Kids Will Love by Brenda Bradshaw and Cheryl Mutch