These Mexican-Inspired pinwheels are a must try! They are easy to make, require just 7-simple ingredients (that you can even just buy premade at the store) and are the bomb diggity!
We think that these make the perfect appetizer when we have friends over + we love that we can dig into any leftovers for lunch the next day.
These are also great for a meal on the go or for school lunches. The color variation makes for a fun meal to make and share with your kids as well! We guarantee even the pickiest eaters will love these 🙂
The combination of the refried beans, vegan cream cheese, and guacamole makes for a taste-trifecta unlike any other! If you’d prefer these to be gluten-free you can sub out the wheat tortillas for your favorite gluten-free variety, however, they may not roll as nicely (just a warning).
The art of the pinwheel is one that can easily be mastered, and the options for fillings are endless! In the past, we’ve made breakfast pinwheels loaded with our homemade carrot lox, fresh herbs, and vegan cream cheese which came out incredibly!
If you make this recipe, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!
These easy 7-ingredient Mexican-Inspired pinwheels are a must try! They make for the perfect appetizer or lunch and are even great to take on the go! We love bringing these along with our summer picnics and packing them for school lunches.
8 large (12-inch) flour tortillas
2 cups vegan refried beans (homemade or store bought)
1 cup vegan cream cheese (homemade or store bought)
1 cup guacamole
1 cup pico de gallo
1 cup fire roasted corn (or regular corn kernels)
~2 cups fresh spinach or lettuce
If the tortillas are not soft and pliable, warm them up on a pan on the stove until soft or in the microwave with a damp towel on top for about 30 seconds.
Grab one of the tortillas and spread 1/4 cup of refried beans over half of it. Next, spread on 2 tablespoons of cream cheese over about 1/4 of the remaining tortilla and then fill the last bit of the tortilla up with guacamole. Sprinkle in 2 tablespoons each of pico de gallo and corn plus about 1/4 cup spinach.
Roll the tortilla up tightly and wrap tightly in either plastic wrap or parchment paper. If using parchment paper, twist the ends in to make sure it stays tight. Continue with the remaining ingredient and tortillas.
Place the rolled pinwheels into the refrigerator for about 2 hours or overnight. This is key as it will help it retain its shape.
Remove the pinwheels from the refrigerator, remove the wrap you used and slice into 1/2-inch pieces with a sharp knife.
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