Mexican black bean pinwheels

These pinwheels are best served with salsa on the side for dipping.

Ingredients

2 Tbsp (30 mL) light cream cheese

1 8-inch whole wheat soft flour tortilla

2 Tbsp (30 mL) canned black beans, drained and rinsed

2 Tbsp (30 mL) diced sweet red pepper

1/3 cup (85 mL) shredded Cheddar cheese

1/3 cup (85 mL) mild salsa

Method

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 one-inch rounds, discarding ends. Pack pinwheels and salsa in separate reusable containers and refrigerate overnight.

Yield: Serves one or two young children.

Recipe adapted from Good Food to Go: Healthy Lunches Your Kids Will Love by Brenda Bradshaw and Cheryl Mutch (Random House, 2011). Reprinted with permission. All rights reserved.