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Picking up a Mexican Pinwheel from a plate for a delicious appetizer
4.77 from 13 votes

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
Prep Time 30 minutes
Total Time 30 minutes
Servings: 20 (pinwheels)
Category: Appetizer
Cuisine: Mexican-Inspired, Vegan

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

  1. If using the Spreadable Vegan Mexican Cheese, prepare first. Otherwise, move on to the next step.
  2. 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).

  3. 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.
  4. 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.
  5. 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.
  6. Use a serrated knife (blunt-edge knives may smash the pinwheel), and slice into 1/2-inch slices - about 8-10.
  7. 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).

  8. Serve immediately, or cover and refrigerate for up to 2-3 days.

Notes

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

Nutrition Per Serving (1 of 20 pinwheels)