Ingredients
- 3 1/2 ounces low-fat cream cheese softened
- 1 1/2 tablespoons chipotle in adobo finely chopped
- 3 large flour tortillas plain, tomato-flavored, and spinach-flavored
- 3/4 cup low-fat refried black beans
- 1/3 cup pico de gallo
- 1 large avocado peeled, pitted, and diced
- 2/3 cup cilantro chopped
Instructions
- In a bowl, mix the softened cream cheese with finely chopped chipotle in adobo.
- Heat each tortilla (plain, tomato-flavored, and spinach-flavored) in the microwave or oven just until soft.
- Spread each tortilla with about 2 tablespoons of the chipotle cream cheese mixture and 1/4 cup of refried black beans. Evenly distribute the pico de gallo, diced avocado, and chopped cilantro among the tortillas.
- Roll up the tortillas tightly. Wrap them in plastic wrap and refrigerate to firm up. To serve, unwrap, trim the ends, and cut each roll into 6 pieces.
