These pinwheels are the perfect snack because they have protein, carbs and veggies rolled into a delicious, creamy bite.
Black Bean, Chive and Garlic Cream Cheese Pinwheels
Yields 10 pinwheels (Serves 2-4)
2 teaspoons neutral tasting oil
2 cloves garlic, finely chopped
1 carrot, diced
1/3 cup organic frozen corn
½ can organic black beans, drained and rinsed (about ¾ cups)
½ teaspoon dried oregano
2 teaspoons white wine vinegar
2 teaspoons brown rice syrup
½ teaspoon sea salt
¼ teaspoon finely ground black pepper
2-3 leaves romaine lettuce, roughly chopped
½ cup, plus ½ cup GO Veggie! Dairy Free Chive and Garlic Cream Cheese
2 sheets whole grain lavash bread, or large tortillas
Heat a small saucepot over medium heat. Add oil and sauté garlic, carrot, and corn, about 3 minutes. Add beans, oregano, sherry, vinegar, brown rice syrup, sea salt, and pepper. Stir and cook for about 3-5 more minutes, or until warmed through.
To assemble pinwheels, lay both sheets of lavash on a work surface. Spread with GO Veggie! Dairy Free Chive and Garlic Cream Cheese, leaving border of about ½ inch on top and bottom. Add a few pieces lettuce and desired amount of black bean mixture. Roll into tight log shape and cut into 2-inch rounds.
Serve immediately. © Spork Foods, 2015