I debated whether today was the right day to post this one. I posted a taco recipe on Monday (another Southwestern-inspired recipe) and black bean burgers on Wednesday (another black bean recipe). Does that make things seem to repetitive? In any event, I kind of had to post this one today. These pinwheels can be eaten anyway, anytime you like. But if you ask me, they work best as (1) a party appetizer, or (2) a packable lunch. And Monday is a holiday (party appetizer day) and we’re right up on back to school time (packed lunches time). So yeah, today, of all days, is appropriate for pinwheels! Have you guys made anything like this before? The concept is simple: put a bunch of good stuff on a tortilla, roll it up tight, and slice it up into cute little spirals. There are lots of non-vegan pinwheel recipes out there involving cream cheese, and I was tempted to adapt one of them (after all, I’ve already got vegan cream cheese down pat). But whipped beans work great for this kind of thing, and who doesn’t love black beans? Bring these to your labor day picnic and I’m betting they’ll be a hit! Start by whipping up your beans in the food processor, along with some garlic, spices, lime juice and cilantro. Slather the beans on a tortilla, then sprinkle with toppings. Roll it up tight! Slice and enjoy!
Tips for Making Perfect Black Bean Pinwheels
Use a nice soft flour tortilla for these. I went with multi-grain for this batch, and that probably wasn’t the best choice for rolling — they were a little stiff!Feel free to switch up the fillings: vegan sliced cheese, different types of greens, and hot peppers would all be very tasty in here!Make sure to chop your fillings nice and fine. This will make it easier to roll the tortillas tightly!Making these in advance? I recommend rolling them, wrapping in plastic, and chilling. Slice right before serving.
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