Mexican Vegetable Pinwheels

Roll fresh veggies up with a creamy filling in a make-ahead appetizer that gets a kick from taco seasoning. We'll be whipping up these colorful Mexican veggie pinwheels every time we need an easy snack or app—they're just that good (and that easy).
Prep 20 Minutes
Total 1 Hours 20 Minutes
Servings 24

Ingredient List

  • 3 oz cream cheese (from 8-oz package), softened
  • 1/3 cup sour cream
  • 1 tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
  • 1/2 cup fresh corn kernels or frozen corn, thawed, drained
  • 1/2 cup black beans (from 15-oz can), drained, rinsed
  • 1/4 cup finely chopped fresh cilantro
  • 1 plum (Roma) tomato, seeded, finely chopped (about 1/4 cup)
  • 2 tablespoons Old El Paso™ Thick 'n Chunky salsa
  • 3 garden spinach and vegetable, tomato or plain flour tortillas (10 inch)
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Recipe Continues Below

Preparation

  1. In small bowl, beat cream cheese, sour cream and taco seasoning mix until well blended. Stir in corn, beans, cilantro, tomato and salsa.
  2. Spread cream cheese mixture over each tortilla to edges. Roll up each; cut off tapered ends. Wrap each tortilla roll in plastic wrap. Refrigerate at least 1 hour but no longer than 8 hours before serving. To serve, cut each roll into 1-inch slices.

Expert Tips

  • Use a flavored cream cheese, such as onion or herb, to give these vegetarian Mexican pinwheels a flavor boost.

Nutrition

  • 1 Pinwheel Calories 60 (Calories from Fat 25);  Total Fat 2 1/2g (Saturated Fat 1 1/2g ,Trans Fat 0g);  Cholesterol 5mg;  Sodium 115mg;  Potassium 50mg;  Total Carbohydrate 7g (Dietary Fiber 0g ,Sugars 0g);  Protein 1g
  • % Daily Value: Vitamin A 2%;  Vitamin C 0%;  Calcium 2%;  Iron 2%
  • Exchanges: 1/2 Other Carbohydrate;  1/2 Fat
  • Carbohydrate Choice: 1/2
*Percent Daily Values are based on a 2,000 calorie diet

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