Mexican Pinwheels


I made these absolutely delicious Mexican Pinwheels as an appetizer.  They are quick and easy to make, slightly spicy and so yummy.  Some ingredients include spinach, corn, refried beans and guacamole.  This is a nice appetizer to serve before a holiday meal.

Mom’s Organic is another great place to buy fresh veggies and baking ingredient’s.  Their assortment of fresh produce is outstanding.  Check out my Shop Page for a nice selection of kitchen essentials like slicers, cutting boards, food prep bowls and more.

Mexican Wheels

6 Large 12 inch tortillas
2 Cups of vegan refried beans
1 Cup of vegan cream cheese, store brought
1 Cup of guacamole
1 White onion, chopped
1 Tomato, chopped
2 Cups of fresh spinach
1 Cup of regular corn, frozen

-Cook corn according to directions on packaging.
-Warm the tortillas so they are soft and pliable
in a pan on the stove top. You can
also microwave them for 30 seconds.
-Grab one of the tortillas and spread 1/4 cup of refried beans over half of it. Then spread on 2 tablespoons of cream cheese over about 1/4 of the remaining tortilla and fill the last bit of tortilla up with guacamole. Add a sprinkle of onion and tomato’s, corn and about 1/4 cup of spinach.
-Roll the tortilla up tightly and wrap tightly in either parchment paper or plastic wrap. Make sure to twist the ends so it stays tight. Continue with remaining ingredients and tortillas. Then place the rolled pinwheels into the refrigerator overnight. This will help them retain their shape. Remove the pin wheels from the refrigerator and remove the wrap and slice into 1/2 inch pieces. Serve and enjoy!

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