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Taco Pinwheels

Tortillas spread with a taco-seasoned cream cheese and cheddar mixture, filled with black beans, peppers and cilantro, then rolled, chilled and sliced into spirals. They are served cold with guacamole or salsa for dipping.

6 · 21 min · appetizer · Mexican · vegetarian

Ingredients

  • 6 piece tortilla, large, burrito size
  • 8 ounce cream cheese, softened
  • 2 tablespoon taco seasoning
  • 1 cup cheddar cheese, shredded
  • 1 cup black beans, canned, drained, rinsed, patted very dry, lightly crushed
  • ½ cup red bell pepper, diced
  • ½ cup green bell pepper, diced
  • ¼ cup cilantro, chopped
  • 1 cup guacamole or salsa, for serving (optional)

Method

  1. In a large bowl, mix together the cream cheese, taco seasoning and cheddar cheese until well combined.
  2. Add the black beans, bell peppers and cilantro into the cream cheese mixture and stir until combined, crushing a few of the beans against the side of the bowl so the filling holds together.
  3. Lay one of the tortillas flat on a cutting board and spread approximately 1/3 cup of the bean mixture all over the tortilla, leaving a 1/2 inch border at the far edge.
  4. Roll up tightly.
  5. Repeat the process with the remaining tortillas.
  6. Place the tortilla rolls on a plate and cover with plastic wrap. Chill for at least one hour or up to one day.
  7. Slice the tortilla rolls into 1 inch pinwheels and serve, with guacamole or salsa for dipping if desired.

Notes

Can be made ahead: chill the rolls, covered with plastic wrap, for at least one hour or up to one day before slicing.

Black beans stand in for the chicken one-for-one by volume — dry them well before mixing, since any extra moisture will make the pinwheels soggy during the chill, and the filling will taste a touch earthier and hold together slightly more softly when sliced.