It’s only been a week and a half, and my kids are already begging for something new and exciting in their lunch boxes.
Creamy Salsa Pinwheels to the rescue!!
If you have kids who are in school and require a school lunch, you know the struggle.
I’ll be honest, my kids are at the age where I let them pack their own lunch, but I have to approve of what they pack. I’m not dumb. I know they’ll try to sneak insane amounts of goldfish crackers or far too many cookies.
It never fails.
One of the easiest things for my kids to pack are pinwheels.
They’re a nice change of pace from the typical sandwich; and since these creamy salsa pinwheels are packed full of black beans and this amazing new salsa flavored cream cheese spread from Challenge, well, it’s a lunch option I am definitely happy with.
Can we talk about this cream cheese for a second?
It’s incredible. The flavor is so fresh because it’s made from real, all natural vegetables! You can actually see the vegetables (peppers, onions, jalapeños and garlic) in there! It has a nice kick to it, but nothing too crazy spicy that the kids won’t enjoy it.
I also love to spread it on a toasted bagel, top it with an egg and a light sprinkle of fresh chopped cilantro.
But for lunches, snacks and can’t-keep-your-hands-off-it appetizers, spreading the salsa cream cheese in these delicious pinwheels, is where it’s at!
Couldn’t be easier too!
I just placed a can of rinsed and drained black beans in my food processor and pulsed until they were smooth. Then I spread the beans on a tortilla, topped it with the Salsa Cream Cheese and a little cilantro. Roll it up, slice it and serve!
Hooray for easy lunch box fixes!Print
Creamy Salsa Pinwheels
Creamy Salsa Pinwheels are perfect for a quick snack or easy on the go lunch!
- Prep Time: 40 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: no cook
- Cuisine: American
- 1 (14.5oz) can black beans, rinsed and drained
- 3 large tortillas
- 8 oz. Challenge Salsa Cream Cheese* (see notes)
- 3 to 4 tablespoons freshly chopped cilantro
- Place the black beans in a food processor and pulse until the beans are smooth and spreadable.
- Spread the black beans onto the 3 tortillas, spread the Salsa Cream Cheese on top of the black beans and finish with a sprinkle of cilantro on top.
- Roll tortillas up tight and wrap in plastic wrap. Place in fridge for 30 minutes and then slice into small pinwheels. Enjoy!
If unable to find the salsa cream cheese – use 8oz plain cream cheese spread and 1/4 cup salsa and blend together until smooth and creamy.
Keywords: Cream cheese, salsa, pinwheels, tortillas, black beans, roll up,
disclosure: This post is in partnership with Challenge Dairy. All thoughts and opinions are 100% my own. Thank you for supporting the brands that help make I Wash You Dry possible.