Ingredients
| Pinwheels | |
|---|---|
| 1½ | cups (12 ounces) cream cheese, room temperature |
| 1 | large red bell pepper, finely chopped |
| ½ | cup canned black beans, rinsed and drained |
| ½ | cup frozen corn kernels, thawed |
| ½ | cup packed spinach, roughly chopped |
| 1 | teaspoon HERDEZ® TAQUERIA STREET SAUCE® Chipotle |
| 3 | CHI-CHI’S® Flour Burrito Style Tortillas |
| Assembly | |
|---|---|
| 1 | cup CHI-CHI’S® Thick & Chunky Salsa Medium |
| 1 | (8-ounce) package HERDEZ™ Traditional Guacamole Mild |
| 1 | pound mini sweet peppers |
| 2 | mangos, pitted, peeled and cut into 1/2-inch slices |
| ¼ | teaspoon chili powder |
| 1 | lime, cut into wedges |
Directions
For the Pinwheels
In a large bowl, mix cream cheese, peppers, beans, corn, spinach and street sauce together until combined.
Spread a heaping 1/4 cup of cream mixture evenly over tortillas. Roll up each tortilla and place seam-side-down on cutting board. Cut tortillas into 1 ½- to 2-inch-thick pinwheels.
For the Assembly
Place pinwheels, salsa, guacamole, peppers and mangos decoratively in bento boxes. Top mangos with chili powder. Serve with lime wedges.
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