Description
Mexican Pinwheels are a colorful and flavorful no-cook appetizer featuring a creamy blend of cream cheese, sour cream, cheddar cheese, black beans, corn, and fresh vegetables, all seasoned with taco spices and rolled into soft flour tortillas. These easy-to-make pinwheels are perfect for parties or casual gatherings and can be prepared in advance.
Ingredients
Scale
Filling
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 tablespoon taco seasoning
- 1 cup shredded cheddar cheese
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup corn kernels (canned or thawed from frozen)
- 1/4 cup diced red bell pepper
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- Salt to taste
Assembly
- 4 large flour tortillas (burrito size)
Instructions
- Prepare the Filling: In a medium bowl, combine the softened cream cheese, sour cream, and taco seasoning. Mix until smooth and creamy. Then add the shredded cheddar cheese, black beans, corn, red bell pepper, green onions, and cilantro. Stir gently until all ingredients are evenly incorporated.
- Assemble the Pinwheels: Lay one flour tortilla flat on a clean surface. Spread a generous layer of the filling evenly over the entire tortilla, making sure to cover edge to edge for easy rolling. Repeat this process for each tortilla.
- Roll and Chill: Roll each filled tortilla tightly from one end to the other into a log shape. Wrap the rolled tortillas tightly in plastic wrap to keep their shape and refrigerate for at least 1 hour to firm up.
- Slice and Serve: After chilling, unwrap the rolls and slice each into 1-inch thick pinwheels. Arrange them on a serving platter and serve chilled or at room temperature, perfect for snacking or as party appetizers.
Notes
- For a spicier version, add diced jalapeños or a dash of hot sauce to the filling.
- These pinwheels can be made a day in advance and stored covered in the refrigerator.
- Use flavored tortillas such as spinach or sun-dried tomato to add extra color and flavor.
