Description
Mexican Pinwheels—zesty, crowd-pleasing tortilla spirals loaded with creamy cheese, salsa, beans, and Tex-Mex flavor.
Ingredients
- 4 large flour tortillas
- 8 oz cream cheese, room temperature
- 1 cup sour cream
- 1 cup chunky salsa (mild or spicy)
- 2 tbsp taco seasoning
- 1½ cups shredded cheddar cheese
- 1 (15 oz) can black beans, rinsed and drained
- 1 medium red bell pepper, diced
- 4 green onions, sliced
- ¼ cup fresh cilantro, chopped
- ½ tsp salt (adjust to taste)
- ¼ tsp freshly ground black pepper
Instructions
- In a large mixing bowl, blend the softened cream cheese and sour cream until smooth.
- Add salsa, taco seasoning, salt, and pepper, mixing until fully combined.
- Fold in shredded cheddar, black beans, bell pepper, green onions, and cilantro until evenly distributed.
- Lay out a tortilla and spread ¼ of the mixture evenly across it, reaching all edges.
- Roll the tortilla tightly into a log and repeat with the remaining tortillas and filling.
- Wrap the rolled tortillas in plastic wrap and refrigerate for at least 1 hour to firm.
- Slice each log into 1-inch pinwheels with a sharp serrated knife.
- Arrange on a platter and garnish with extra cilantro or paprika if desired.
Notes
- Ensure salsa and beans are well-drained to prevent soggy pinwheels.
- Chill rolled tortillas before slicing for cleaner cuts.
- Add shredded chicken or seasoned ground beef for a heartier version.
- Best served within 24 hours but can be refrigerated up to 3 days.