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8 corn tortillas 6 inches diameter
1 cup black bean or pink bean dip
To soften tortillas, stack 4 tortillas and wrap in damp paper towel. Microwave on High (100% power) for 20 seconds. Or preheat oven to 300F, wrap tortillas in foil and bake 10 minutes.
Spread 2 tablespoons bean dip on each tortilla; roll up tightly. Evenly place toothpicks through rolls, using 6 toothpicks per tortilla. Carefully cut between toothpicks to get 6 round pinwheels per tortilla. Serve immediately.
Variations: To make nacho pinwheels, substitute 1 cup nonfat nacho dip for bean dip. Prepare as directed. To make bean and nacho pinwheels, replace 1/2 cup bean dip with 1/2 cup nonfat nacho dip. Prepare as directed.
Makes 48 appetizers.
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