Mexican Pinwheels

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!

Course Appetizer, Entrées

Cuisine American

Prep Time 20

Servings people

Calories 373kcal

Author Sina

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