Mexican Tortilla Pinwheels
This recipe for Mexican tortilla pinwheels is two types of cheese, black beans and colorful veggies all rolled up inside tortillas and cut into rounds. The perfect make-ahead snack or appetizer!
These Mexican tortilla pinwheels start with extra large tortillas. I went with green spinach tortillas simply for the fun color, if you can’t find them, regular tortillas work just as fine. I make a zesty cheese spread with cream cheese, chili powder and cheddar cheese which is spread on top of the tortillas. Next comes black beans and finely diced bell peppers. I used red, orange and yellow bell peppers because of the multi-color factor, I’ve found my kids are more willing to eat their vegetables if they are bright and appealing. You can absolutely use just one color bell pepper, but I would avoid green bell peppers in this recipe because they tend to be a little bitter.
These Mexican tortilla pinwheels start with extra large tortillas. I went with green spinach tortillas simply for the fun color, if you can’t find them, regular tortillas work just as fine. I make a zesty cheese spread with cream cheese, chili powder and cheddar cheese which is spread on top of the tortillas. Next comes black beans and finely diced bell peppers. I used red, orange and yellow bell peppers because of the multi-color factor, I’ve found my kids are more willing to eat their vegetables if they are bright and appealing. You can absolutely use just one color bell pepper, but I would avoid green bell peppers in this recipe because they tend to be a little bitter.
Ingredients
- 4 large spinach or regular tortillas burrito size
- 8 ounces of cream cheese softened
- 1 cup of shredded cheddar cheese
- 1 teaspoon of chili powder or more to taste
- 1 cup of canned black beans drained and rinsed, plus more for garnish
- 1 cup of finely chopped red orange and/or yellow bell pepper, plus more for garnish
- 1/4 cup finely chopped cilantro
Instructions
- In a bowl mix together the cream cheese, cheddar cheese and chili powder. You can add additional chili powder to taste if you like more of a kick.
- Spread the cream cheese over the entire surface of each tortilla.
- Sprinkle 1/4 cup of black beans and 1/4 cup of bell pepper on one end of each tortilla.
- Roll up the tortillas tightly. You can add a dab of cream cheese on the end to hold the rolls together if needed.
- Slice the tortilla rolls crosswise into pinwheels.
- Serve immediately or refrigerate for up to 8 hours prior to serving. Serve sprinkled with cilantro and additional black beans and bell pepper if desired.
