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.
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