Southwestern Pinwheels
Try this Southwestern Pinwheels recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 20
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- 2 cloves garlic minced
- 1 cup fresh cilantro chopped
- 1 tsp. cumin
- 1 avocado, sliced
- 2 tbsp. adobo sauce
- 1 container (8 oz.) vegan cream cheese
- 4 medium-sized or 2 large flour tortillas
- 1 red pepper sliced into thin strips
- 1/2 red onion sliced into thin strips
- 2 jalapeã±o peppers sliced into thin strips
- 1 can (15 oz.) black or pinto beans
- 2 cups corn (i roasted cobs and cut the kernels off but canned or frozen would work, too, if you don’t want to take the time)
- Carbohydrate 0.106520000006205 g
- Cholesterol 0 mg
- Fat 0.00254000000087916 g
- Fiber 0.0118999996232642 g
- Protein 0.0233400000036012 g
- Saturated Fat 0.00029500000002367 g
- Serving Size 1 1 –30 pinwheel (1g)
- Sodium 0.143000000077772 mg
- Sugar 0.0946200003829406 g
- Trans Fat 0.000835000000322924 g
- Calories 0 calories
Mix adobo sauce, garlic and cream cheese in a large bowl.Spread cream cheese mixture evenly over tortillas, just enough to coat.Top with either ¼ or ½ of remaining ingredients, depending on the amount of tortillas. Press everything down to get it as flat as possible.Roll the tortilla up, continuing to press down to keep everything flat. Cut into ½â€ slices and serve immediately or refrigerate for up to 2 days.
