These Mexican pinwheels make a delicious and colorful lunch! They’re vegan, super easy to make, and filled with fresh vegetables and beans. Dip them in salsa or guacamole for even more flavor!
Oh, how I love Mexican flavors! These easy vegan Mexican pinwheels are a combination of traditional pinwheels with cream cheese and burritos.
They make the perfect lunch or party food! And they’re so easy to make.
What You Need:
- tortilla wraps (use gluten-free ones if necessary)
- green, yellow, and red bell pepper
- baby spinach
- black beans
- vegan cream cheese or sour cream
- veggie ground meat
- vegan shredded cheese
- Mexican spices (chili powder, cumin, and paprika powder) or a Mexican spice mixture
- salsa
- fresh cilantro
As always, you can find a full ingredient list and the recipe instructions in a separate recipe box at the end of this post.
How To Make These Mexican Pinwheels:
STEP 1: Thinly slice the bell peppers.
STEP 2: Put each tortilla wrap on a plate or large cutting board. Spread a thin layer of either vegan cream cheese or sour cream on top of each tortilla. Combine the spices in a small bowl. Sprinkle each tortilla with the spices.
STEP 3: Heat the veggie ground meat in a pan on the stovetop. Season it with Mexican spices if necessary (most brands are already seasoned and you don’t have to do much).
STEP 4: Then place a line of baby spinach on top. Next a line of black beans, veggie ground meat, bell peppers, and vegan cheese. Then put a bit of the salsa on top.
STEP 5: Tightly roll up the tortilla. Slice off the ends and and then cut the remaining tortilla into 6-8 pieces depending on the size of your tortilla. Serve them with salsa or enjoy them on their own!
Recipe Notes:
- The pinwheels can easily be made gluten-free by using gluten-free tortillas.
- I used store-bought vegan cream cheese for my pinwheels, but you could also make your own vegan cream cheese with cashews.
- If you’re not a fan of plant-based meat alternatives like veggie ground meat, just use more black beans and bell pepper instead.
- For even more flavor, dip them in salsa or guacamole.
More Delicious Mexican-Inspired Recipes:
- Vegetarian Fajitas
- One Pan Mexican Quinoa
- Mexican Stuffed Sweet Potatoes
- Sofritas
- Mexican Street Corn Salad with Chipotle Dressing
- Vegan Burritos
- Vegan Mexican Rice Casserole with Tacos
I LOVE TO HEAR FROM YOU GUYS!
I hope you like these vegan pinwheels as much as we do around here.
If you give them a try, I’d love to know what you think about them. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Mexican Pinwheels
Ingredients
- 4 tortillas
- 1/2 green bell pepper
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1 cup black beans
- 2 cups baby spinach
- 1 cup vegan cream cheese or vegan sour cream
- 1/2 cup vegan shredded cheese
- 1 cup veggie ground meat
- 1 teaspoon cumin
- 1 teaspoon paprika powder
- 1/4 teaspoon chili powder
Instructions
- Thinly slice the bell peppers.
- Put each tortilla wrap on a plate or large cutting board. Spread a thin layer of either vegan cream cheese or sour cream on top of each tortilla. Combine the spices in a small bowl. Sprinkle each tortilla with the spices.
- Heat the veggie ground meat in a pan on the stovetop. Season it with Mexican spices if necessary (most brands are already seasoned and you don't have to do much).
- Then place a line of baby spinach on top. Next a line of black beans, veggie ground meat, bell peppers, and vegan cheese. Then put a bit of the salsa on top.
- Tightly roll up the tortilla. Slice off the ends and and then cut the remaining tortilla into 6-8 pieces depending on the size of your tortilla. Serve them with salsa or enjoy them on their own!
Notes
- The pinwheels can easily be made gluten-free by using gluten-free tortillas.
- I used store-bought vegan cream cheese for my pinwheels, but you could also make your own vegan cream cheese with cashews.
- If you're not a fan of plant-based meat alternatives like veggie ground meat, just use more black beans and bell pepper instead.
- For even more flavor, dip them in salsa or guacamole.
Nutrition
Connie C
I switched rice for the meat and skipped shredded cheese. Flavor is good but I have yet to figure out how to roll these and not have them fall apart. Maybe more of the base cream cheese?