6-Layer Mexican Pinwheels

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Plate filled with our Mexican Pinwheels recipe with refried beans, avocado, onion, cilantro, and tomato

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! 

Photos showing layers of ingredients spread onto a tortilla for Mexican Pinwheels

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
Tomatoes or Salsa
& 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!

Plate of Mexican Pinwheels for the perfect vegan finger food

Mexican Pinwheels

Easy, 6-layer Mexican pinwheels with refried beans, avocado, vegan Mexican cheese, and more! The perfect savory, satisfying side, snack, or appetizer!
Author Minimalist Baker
Picking up a Mexican Pinwheel from a plate for a delicious appetizer
4.79 from 14 votes
Prep Time 30 minutes
Total Time 30 minutes
Servings 20 (pinwheels)
Course Appetizer
Cuisine Mexican-Inspired, Vegan


  • 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)


  • 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.


*Inspired by my Sun-dried Tomato & Basil Pinwheels.
*Nutrition information is a rough estimate.

Nutrition (1 of 20 servings)

Serving: 1 pinwheels Calories: 61 Carbohydrates: 6.8 g Protein: 1.7 g Fat: 3.2 g Saturated Fat: 0.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 120 mg Fiber: 1.2 g Sugar: 0.6 g
Plate of our Mexican Vegan Pinwheels recipe for a healthy vegan snack

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My Rating:

  1. 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?

  2. 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!

  3. 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?

  4. 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.

  5. 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!


  6. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      If you are finding that they’re soft and soggy, tortilla may work better for you Elaine! Hope that works!

      • 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

  7. 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 :)

  8. 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!

  9. 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!

  10. 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

  11. 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.

  12. 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!


  13. 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!

  14. 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!

  15. 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.

  16. 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??

  17. 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!

  18. 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

  19. 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

  20. 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!

  21. Ana | Espresso My Kitchen says

    These look delicious! love how easy they are to make. Mexican inspired meals are always sooooo yummy! :)

  22. 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

  23. Michelle says

    What did you use for your tomato base? It looks thicker then salsa. This recipe looks like a perfect appetizer.

  24. 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! ;-)

  25. 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.

  26. 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. :)

  27. Samantha @ThePlantedVegan says

    What an awesome recipe! Love the combination of ingredients in the pinwheel form! This will be great for appetizers!

  28. 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.