Have you tried my Sun-Dried Tomato and Basil Pinwheels yet? If not, you totally should.
They’re becoming a fan favorite with 11 5-star reviews and 4,000 pins! Like whoa – get on that.
And while you’re at it, add these beauties to the list: A Mexican-inspired, 6-layer pinwheel that’s the perfect appetizer or side dish for Mexican night.
I even added step-by-step photo tutorial to help you along. Let’s do this!
That’s right, six layers of savory goodness in one pinwheel in less than 30 minutes! Brought to you by these Mexican-inspired ingredients:
Vegan Mexican Cheese Spread
Refried Beans
Avocado
Tomatoes or Salsa
Onion
& Cilantro
These pinwheels are savory, creamy, slightly crunchy from the onion, loaded with flavor, and portable! And for those organized folks among us, you can even make them up to 1-2 days in advance.
How and where would one enjoy these pinwheels? I’d suggest making these to snack on during the week, or for gatherings with friends. No one will guess they’re vegan – promise.
If you do give them a try, let us know what you think! Leave a comment and rate it. And don’t forget to snap a picture and tag it #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers, friends!
Mexican Pinwheels
Ingredients
- 2 large vegan flour tortillas
- 2/3 cup Spreadable Vegan Mexican Cheese, divided (optional)
- 2/3 cup vegan refried beans (I love Trader Joe’s brand // divided)
- 1/2 medium ripe avocado (finely sliced or diced // divided)
- 1/2 cup red onion (finely diced // divided)
- 1/2 cup finely diced tomato or chunky salsa (excess liquid drained // divided)
- 1/2 cup fresh cilantro (finely chopped // divided)
Instructions
- If using the Spreadable Vegan Mexican Cheese, prepare first. Otherwise, move on to the next step.
- 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.
- Use your hands to flatten all the ingredients down so it’s easier to roll. Then tightly roll from one end to the other and place seam side down on a cutting board. If any ingredients fall out of the tortilla when rolling, it’s OK! It’s a hefty pinwheel, so just scrape it aside and move along.
- Starting in the center of the tortilla, use your hands to form and tighten the roll, moving outward toward the edges. This will help the fillings form together and make slicing easier.
- Use a serrated knife (blunt-edge knives may smash the pinwheel), and slice into 1/2-inch slices – about 8-10.
- Repeat the process with second tortilla and remaining ingredients. You should have ~20 pinwheels (amount as original recipe is written // adjust if altering batch size).
- Serve immediately, or cover and refrigerate for up to 2-3 days.
Notes
*Nutrition information is a rough estimate.
Nutrition (1 of 20 servings)
Cynthia Reagan says
Hey, so I don’t really like Avacado all that much do you have any ideas for what I could substitute instead of the avocados?
Hi Cynthia, you could leave it out or maybe sub vegan cream cheese?
Sheila says
I’ll start by saying I’m a very basic cook. I get nervous if I have to work with several ingredients! I was looking for an appetizer to take to a Mexican potluck dinner. I’m familiar with every ingredient in this recipe so I chose this one. I was nervous to serve it because I had never eaten it. However, it was a major hit! Everyone enjoyed this 6-layer pinwheel. The only adjustment I made was using a salsa that has onions in it so I did not add additional onions because I felt it would be too much. It’s now going to be a go-to appetizer for me!
Thanks for sharing, Sheila!
LISA R ORR says
SHEILA Did you use the cheese or no?
Dale Oballe says
I really like your blog, it has interesting articles, Have a nice day!
Fabiola young says
Hi, I would like to make the Mexican pinwheels a day before but I am worried the avocado will turn black and the flour tortillas soggy the day after. Any comments?
Yeah, I’d probably make them day-of, Fabiola!
Raquel Gorny says
Hey there, What is everyone’s favorite tortillas? I used the Rice Flour (Food for Life) ones, and wasn’t crazy about the texture or taste. Maybe I needed to warm them up more first.. Any suggestions are welcome as I only use eat small tortillas like for tacos!
Briann says
Try siete’s cashew flour tortilla’s. They’re so good! I found them at Whole Foods and they also come in almond flour and cassava.
Kristie says
Hi Dana –
My family has been vegan since Spring 2017 and I credit your blog, cookbook and recipes with a good amount of credit for our success. I need to stockpile the freezer with some meals. Can you suggest which of your recipes might be good candidates?
Thank you for your work!
Kristie
Dawn says
Has anyone put a layer of cream cheese on these?
Elaine says
I made these Mexican pinwheels this afternoon. Although the flavor is good, The bread is very soft and soggy. They are messy to eat. I used lavash bread for the base. Would flour tortilla be any stronger? Any suggestions? I am supposed to bring a Mexican appetizer to a party, but am embarassed to bring them.
If you are finding that they’re soft and soggy, tortilla may work better for you Elaine! Hope that works!
Dampa Shah says
Where can I find chunky salsa with no liquid?
Bunny Lee Bunn says
You can always throw the salsa in a strainer and train away some of the liquid and have the remaining ingredients for the flavor impact. I would also recommend if on a time crunch to use prepared guacamole instead of fresh avocado’s.. you can also spice things up by adding jalapeno or cumin… yummo
Jane says
Hey Dana! I made this for a party & then had some leftovers, so I slightly baked them for lunch the next day – they are epic! Thanks so much. Love all of your recipes :)
angela says
They look amazing, if I do them 2 days before, do i have to slice them or can I leave them as a roll?
Jake says
Did you make them two days in advance and did they get soggy?
Edi [www.suncakemom.com] says
Great images! It looks like a treat for the weekend!Oh boy, these are going to be dangerous for me!
Usha Mohan says
Dear Dana,
You are a savior! My daughter turned vegan a year ago and was craving for cheese! Your recipe for vegan cheese really satisfied that craving! Thank you very much. We love this recipe!
sallly benney says
I do not cook, I could not resist trying this recipe because it looked so easy. I was going to a neighborhood social and thought this would be an adventure for me. I usually buy something from the store already cooked. Well I have to say COMPLIMENTS to your recipe it was a big hit.
Thank you so much.
Sally B
Holly says
Would not let me leave five star review.
Holly says
I made these for mother’s day. OMG! Everyone loved them. They where the first things gone. Since I don’t have a kitchen right now due to construction I’m making them again to have something fresh for my family.
Yay! thanks for sharing!
anukampa says
Pinwheels looks great. A great idea for quick snacks for kids. Thanks for sharing
Marissa says
I keep coming back to this recipe! I made these for my daughters first birthday for guests
and let me tell you how hard it was not to eat too many of them!! I actually came back to make them today and thought I would leave a comment. Thanks for sharing your love of creating healthy foods!
Hugs
Midwest Magpie says
So glad I bumped into your website. I struggle to feed my family of 5 – all of whom have different tastes, some who are vegetarian, and all who will be combing through the pantry at 9:00 if we don’t have a hearty dinner of some kind. I hate buying and cooking meat – and these recipes will help me cut way back and still satisfy the group!
Mandy says
Does the avocado brown when made a day ahead?
Stacy says
These are amazing! Made them for snacks during football this Sunday, and WOW. They’re delicious and filling. I’ll be making some more tomorrow and see if they’ll keep for lunches.
Thanks for the great recipe!
Ana @ Ana's Rocket Ship says
You should open a cafe or something. I’d cross the Atlantic just for these!!!
Ha! Great idea! You’re too sweet!
KaRon says
I made these for my family get together last weekend and they loved them. I am the only vegan in the family and usually they shy away from my food. I didn’t add the vegan mexican cheese, I sprinkled nutritional yeast instead.
Yay! thanks for sharing!! xo
Alex says
I have yet to make something on this site that I didn’t like. Another winner!
terrin says
I have a q about the ice cream maker – is the link you have provided where you purchased yours? Im wanting to buy one and at that price im like :o!! but.. its confused me.. is it 80-odd for the whole kit and kaboodle or do you have to by the icecream maker tub (which goes in the freezer) seperate for an extra $30??
I think that includes everything!
Shawn @ I Wash You Dry says
I love pinwheels for putting in school lunches! Looks like a super tasty recipe!
Abby says
Ummmmmmm YAAASSSSSS
xoxo ;D
Julianna Horvath says
WOW!!!!!!!!!! I am really hungry now!!!!!!!!!
Noelle @ Noelle's Notebook says
Gah! These look so good… I have a book club this weekend and I may have to make these as a snack!
April says
I hope this isn’t duplicated…i thought I sent it already! These pinwheels look and sound yummy but I don’t think I can find vegan cheese spread. can you suggest something else? I live in Canada
Monika P. says
I think I saw a Daiya one at Metro? A plain cream cheese style one I believe, that would work here. Or, try Zengarry Artisanal Cheese (http://www.zengarry.com). I recently bought the Sundried Tomato & Basil one, and it is beyond outstanding. They have a Smokey Jalepeno one which would work great in this recipe. You can order directly through V Word Markey, if you’re in the GTA area (http://www.vwordmarket.com/collections/getting-cheesy/cashew).
Minnie says
My daughter used hummus with red peppers instead of the cheese sauce. They were fantastic! We’ve had them 3 times in the last week, since my daughter found this recipe.
Sounds amazing! Thank you for sharing!
April says
The pinwheels look and sound yummy! Is there something other than the vegan cheese spread I could use to start? I don’t think I will find it in stores. I live in Canada
Canadian Girl says
Superstore carries a spreadable cheese.
Diane Prince says
I did the sun-dried tomato/basil ones for dinner last night and will do these next week.
My strategy — made pin wheels for an after school snack, then packed in lunches for the next day. I have 3 hungry teenagers — fortunately they are girls!
I’ve been following your blog silently for quite a while, and I’m using you as my week-day meal planner!
Ana | Espresso My Kitchen says
These look delicious! love how easy they are to make. Mexican inspired meals are always sooooo yummy! :)
Christine McMichael says
This is such a great idea! Thank you for sharing, can’t wait to try out this recipe! :)
Kerstin says
Ok honestly: this is what dreams are made of! That looks so good, I’m dying right here. I really think I’ll be making something like that for lunch today ;)
Love, kerstin
yay! Hope you love these, Kerstin!
Pinch of Lime says
These look so good! I love finger food!
Michelle says
What did you use for your tomato base? It looks thicker then salsa. This recipe looks like a perfect appetizer.
Thanks!
I tested some with chunky salsa and others with fresh sliced tomato, which is what I think you’re seeing! I preferred the tomato with a bit of salsa added!
Heather says
Yeah, I thought it looked like tomato paste or something because of the thickness. What brand salsa did you use?
Trader Joe’s chunky red.
Mel @ The Refreshanista says
These look DELISH! I love 7 layer dip so I know I’ll adore these pinwheels :)
Me too! So good. Hope you love them, Mel!
Michele @ Two Raspberries says
yummy yummy yummyy i got love in my tummy! these look SOOO tasty! I can’t wwait to try them! they are perfect for snacking and I am a huge snacker! ;-)
Then this is the recipe for you! Hope you love these, Michele :D
Dawn @ Florida Coastal Cooking & Wellness says
Ooo I can’t wait to bring these to my next omnivore potluck! I love it when I bring a vegan dish and don’t tell anyone until after it’s been snarfed up FIRST. Hee heee heee.
That’s the best when that happens! Hope you love these, Dawn!
Michaell | Foodscape says
These look mouthwateringly gorgeous! I can’t even imagine how good they taste. YUM!!! Also, I love that you took the time to do a step-by-step tutorial. Thanks for a great recipe. :)
Thanks Michaell! I hope the step by steps help! xoxo
Cassie says
Time to shovel all of these in MA FACE!
haha yes! Hope you do!
Nicole says
Delicious! And so easy. Pinned.
Thanks Nicole! xo
Hannah Elizabeth says
I adore pinwheels!!! I need these!!! Can I come over to your house?? ;) I’ll wash dishes! :P
Um OK! I have all the food and could always used some more mouths to feed ;D
Samantha @ThePlantedVegan says
What an awesome recipe! Love the combination of ingredients in the pinwheel form! This will be great for appetizers!
Puja Darshan says
Yum! This looks beyond amazing!!!
Emily | Robust Recipes says
These look delicious. They would be perfect for any party!
Tom ~ Raise Your Garden says
Ok, you’ve won my heart with these pinwheels. Delish here Dana! I confess, I haven’t tried your sun-dried tomato & basil pinwheels but now I want those too. Was helping wife clean out the pantry this morning and actually found 2 cans of sun-dried tomato that expired in March. I’m hoping to still use these, we’re not too worried. But now that you posted these, I want both. Maybe I can get my mom to make the Mexican ones? Ha. I know, but I can’t get wife to do all the cooking. The presentation is pretty dang awesome here too.
Linda Li says
You never fail to make vegan food look so delicious!!!!
So kind! Hope you love these, Linda!