Southwestern Pinwheels
These amazing Southwestern Pinwheels make the perfect plant-based finger food for your next party. They're easy to make, low calorie and delicious!
Yield: 20 –30 pinwheels
Ingredients
- 2 Tbsp. adobo sauce
- 2 cloves garlic minced
- 1 tsp. cumin
- 1 container 8 oz. vegan cream cheese
- 4 medium-sized or 2 large flour tortillas
- 1 red pepper sliced into thin strips
- ½ red onion sliced into thin strips
- 2 jalapeño peppers sliced into thin strips
- 1 can 15 oz. black or pinto beans
- 2 cups corn I roasted cobs and cut the kernels off, but canned or frozen would work, too, if you don’t want to take the time
- 1 cup fresh cilantro chopped
- 1 avocado sliced
Instructions
- Mix adobo sauce, garlic and cream cheese in a large bowl.
- Spread cream cheese mixture evenly over tortillas, just enough to coat.
- Top with either 1/4 or 1/2 of remaining ingredients, depending on the amount of tortillas. Press everything down to get it as flat as possible.
- Roll the tortilla up, continuing to press down to keep everything flat. Cut into ½” slices and serve immediately or refrigerate for up to 2 days.
Notes
This recipe is gluten-free if you use gluten-free tortillas.
Nutrition
Serving: 1g