| Servings |
pinwheels
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Ingredients
- 1 sheet puff pastry thawed
- 400 g tinned kidney beans drained and rinsed
- 1 sachet taco seasoning reduced salt
- 1/2 avocado sliced
- 1 tomato diced
- 1 cup tasty cheese shredded
Ingredients
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Instructions
- Preheat oven to 190C.
- Place baking paper on the base of an ovenproof dish.
- In a food processor process the kidney beans and taco seasoning, adding a small amount of water until a paste forms.
- Spread the kidney bean paste over the thawed pastry sheet, leaving a 2cm border at the top and bottom of the pastry.
- Layer the sliced avocado over the kidney bean paste, then sprinkle the diced tomato and tasty cheese over the top.
- Gently pick up the bottom border of the pastry and firmly roll into a log.
- With a sharp knife, cut into 8 pieces and lay each pinwheel flat in your ovenproof dish.
- Cook until pinwheels are golden.
Recipe Notes
165 calories per pinwheel