roll-ups, pinwheels, whatever

Black Bean Tortilla Pinwheels

1 garlic clove, peeled
8 ounces cream cheese, room temperature
1 teaspoon ground cumin
Five 10-inch flour tortillas warmed in the microwave for easier rolling
1 1/2 cups canned black beans, rinsed and drained
1 cup canned chopped roasted mild green chiles, drained
1 cup grated sharp cheddar or Mexican blend cheese
1/3 cup chopped pimiento-stuffed olives
1/3 cup minced fresh cilantro
Salsa, if desired for dipping

With the machine running, drop the garlic through the feed tube of a food processor to mince. Remove the lid and add the cream cheese and cumin, turn on the machine to blend.

Spread the cream cheese mixture evenly over the tortillas, all the way to the edges. Do not clean out the processor bowl.

Place the beans in the food processor and use the pulse button to just slightly mash the beans.

Spread the mashed beans over the cream cheese mixture. Sprinkle the chiles, cheddar cheese, olives, and cilantro over the beans and roll up the tortillas tightly. Wrap each in plastic and chill for at least 40 minutes or up to one day ahead.

Cut each tortilla roll into 3/4-inch slices with a sharp knife and serve with salsa, if desired.

Makes about 40 pinwheels