taco pinwheels

The colorful tomatoes, lettuce and chilies make these bite-size snacks a perfect addition to a cookout buffet.

1 package (8 ounces) cream cheese, softened
1 tablespoon taco seasoning
1 can (16 ounces) refried beans
8 flour tortillas (10 inches), warmed
3 cups shredded lettuce
2 large tomatoes, seeded and finely chopped
2 cans (4 ounces each) chopped green chilies
1 cup finely chopped ripe olives
Salsa

In a small mixing bowl, beat cream cheese and taco seasoning until blended. Stir in the refried beans. Spread 3-4 tablespoons over each tortilla.
Layer lettuce, tomatoes, chilies and olives down the center of each tortilla; roll up tightly to 2-in. diameter.
Wrap in plastic wrap and refrigerate for at least 1 hour. Cut into 1-in. slices with a serrated knife. Serve with salsa.
Yield: about 5 dozen.