Ingredients1 h 20 m servings 64 cals
- Stir refried beans and taco seasoning mix together in a bowl. Place soft cream cheese in a separate bowl and stir until the cream cheese is workable; thoroughly mix in the prepared guacamole.
- Lay a tortilla onto a work surface and spread with 1/2 cup of bean mixture in a smooth, even layer; top with 1/2 cup of guacamole mix in a layer. Roll up the tortilla into a log and moisten the far edge with a little water to seal. Wrap rolled tortillas tightly in plastic wrap and refrigerate until firm, 1 hour to overnight.
- To serve, unwrap the rolls and trim off the uneven edges of each roll; cut into 1-inch pieces. Place a piece into each cupcake paper and insert a red pepper strip into the end for a wick. Sprinkle appetizers with chopped green onion.
Per Serving: 64 calories; 3.1 g fat; 7.5 g carbohydrates; 1.8 g protein; 8 mg cholesterol; 184 mg sodium. Full nutrition
ReviewsRead all reviews 4
I did not add the chile peppers only because I knew that my husband and kids would not like them. Instead of making appetizers out of this recipe, I actually made this into lunch wraps for my fa...
Everyone loved these little delights. I added crushed red peppers and cayenne pepper to give it a little more kick. I also nixed the cupcake liners and displayed them on a platter with the chopp...
This is really good, quick & easy! With that said I think this recipe is a great base to start with and you can add or delete what you want. I used black bean refried beans mixed with taco seaso...