Mexican Tortilla Pinwheels Vegan Recipes
MEXICAN TORTILLA PINWHEELS (VEGAN)
Steps:
- Allow the cream cheese to come to room temperature.
- Combine all the ingredients thoroughly in a mixing bowl.
- Taste the mixture and adjust if needed with additional salt, taco seasoning, and/or jalapeno for extra spice.
- Place one tortilla flat on a large cutting board.
- Using the back of a spoon, spread a single layer of the cream cheese mixture on the tortilla. Make sure it's thick enough to just cover all of the tortilla surface (but not too much so that it comes out the side when rolling).
- Starting at one end, using both hands at each side, slowly roll the tortilla as tightly as possible without squeezing out the cream cheese layer.
- Repeat with the remaining tortilla until you run out of the cream cheese mixture.
- Stack up the rolled tortilla in a 9x13 baking tray, and cover with foil to completely seal.
- Place in the fridge for a few hours or overnight so it's cool and easier to cut.
- Working with one rolled tortilla at a time, use a sharp knife (not serrated), and cut about 3/4" thick rounds. You should end up with 8-10 pinwheels per roll-up.
- Repeat with the remaining tortilla roll-ups.
- Serve immediately, or layer the pinwheels (cut side up) back in the baking pan and cover completely with foil. Place back in the fridge until ready to serve.
- Enjoy as is or with your favorite salsa!
Nutrition Facts : Calories 35 kcal, Carbohydrate 4 g, Fat 1 g, Sodium 131 mg, ServingSize 1 serving
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- Lay one tortilla flat and spread with a thin layer of spreadable cheese - about half of the total amount (1/3 cup as original recipe is written // optional, but recommended).
- Next top with ~1/3 cup refried beans and spread flat. Continue layering with 1/4 avocado, 1/4 cup onion, 1/4 cup tomato or salsa, and 1/4 cup cilantro. See photo series as a guide.
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