Mexican Tortilla Pinwheels Vegan Recipes

MEXICAN TORTILLA PINWHEELS (VEGAN)

Steps:

• Allow the cream cheese to come to room temperature.
• Combine all the ingredients thoroughly in a mixing bowl.
• Taste the mixture and adjust if needed with additional salt, taco seasoning, and/or jalapeno for extra spice.
• Place one tortilla flat on a large cutting board.
• Using the back of a spoon, spread a single layer of the cream cheese mixture on the tortilla. Make sure it's thick enough to just cover all of the tortilla surface (but not too much so that it comes out the side when rolling).
• Starting at one end, using both hands at each side, slowly roll the tortilla as tightly as possible without squeezing out the cream cheese layer.
• Repeat with the remaining tortilla until you run out of the cream cheese mixture.
• Stack up the rolled tortilla in a 9x13 baking tray, and cover with foil to completely seal.
• Place in the fridge for a few hours or overnight so it's cool and easier to cut.
• Working with one rolled tortilla at a time, use a sharp knife (not serrated), and cut about 3/4" thick rounds. You should end up with 8-10 pinwheels per roll-up.
• Repeat with the remaining tortilla roll-ups.
• Serve immediately, or layer the pinwheels (cut side up) back in the baking pan and cover completely with foil. Place back in the fridge until ready to serve.
• Enjoy as is or with your favorite salsa!

MEXICAN PINWHEELS

Steps:

• Thinly slice the bell peppers.
• Put each tortilla wrap on a plate or large cutting board. Spread a thin layer of either vegan cream cheese or sour cream on top of each tortilla. Combine the spices in a small bowl. Sprinkle each tortilla with the spices.
• Heat the veggie ground meat in a pan on the stovetop. Season it with Mexican spices if necessary (most brands are already seasoned and you don't have to do much).
• Then place a line of baby spinach on top. Next a line of black beans, veggie ground meat, bell peppers, and vegan cheese. Then put a bit of the salsa on top.
• Tightly roll up the tortilla. Slice off the ends and and then cut the remaining tortilla into 6-8 pieces depending on the size of your tortilla. Serve them with salsa or enjoy them on their own!

VEGGIE RANCH TORTILLA PINWHEELS

Steps:

• In a small bowl, beat cream cheese and dressing mix until blended. Beat in the onions, green chiles, olives, celery, red pepper and bacon. Spread over tortillas. Roll up. Cut each into 1-in. slices. Refrigerate leftovers.