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    You are here: Home / Appetizers / Southwest Black Bean Pinwheels

    LAST UPDATED: January 4, 2022 • FIRST PUBLISHED: August 31, 2018

    Southwest Black Bean Pinwheels

    Jump to Recipe Print Recipe

    Flour tortillas spirals are stuffed with zesty whipped black beans and toppings to make these scrumptious black bean pinwheels. Perfect for party snacking or packed lunches!

    Southwest Black Bean Pinwheels Arranged on a Platter

    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!

    Overhead View of Southwest Black Bean Pinwheels Arranged on a Platter

    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.

    Food Processor Bowl Filled with Black Beans and Seasonings Before and After Blending for Making Southwest Black Bean Pinwheels

    Slather the beans on a tortilla, then sprinkle with toppings. Roll it up tight!

    Collage Showing Steps for Assembling Southwest Black Bean Pinwheels: Slather Tortilla with Whipped Beans, Spread with Toppings, and Roll

    Slice and enjoy!

    Close Up of a Hand Holding a Southwest Black Bean Pinwheel

    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.

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Southwest Black Bean Pinwheels Arranged on a Platter
    5 from 3 votes
    Print

    Southwest Black Bean Pinwheels

    Flour tortillas spirals are stuffed with zesty whipped black beans and toppings to make these scrumptious black bean pinwheels. Perfect for party snacking or packed lunches!

    Course Appetizer
    Cuisine American
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings 24 pinwheels
    Calories 50 kcal
    Author Alissa Saenz

    Ingredients

    • 1 (14 ounce) can black beans, drained and rinsed
    • 2 teaspoons ground cumin
    • 1 tablespoon lime juice
    • 1 garlic clove
    • ½ teaspoon salt, or to taste
    • ¼ cup fresh cilantro
    • 3 large flour tortillas
    • 1 ½ cups baby spinach
    • 1 red bell pepper, finely diced
    • ½ cup sliced black olives
    • ½ cup chopped scallions (about 2 scallions)

    Instructions

    1. Place the beans, cumin, lime juice, garlic and salt into the bowl of a food processor fitted with an s-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed.

    2. Add the cilantro and blend for a few more seconds, until the cilantro is finely chopped and incorporated into the mixture.

    3. Spread one third of the black bean mixture over one of the tortillas.

    4. Arrange one third of the spinach over the beans, then sprinkle with peppers, olives and scallions.

    5. Roll the tortilla up as tightly as you can. Then slice into 1-inch pieces.

    6. Repeat for the rest of the tortillas and fillings.

    7. Serve.

    Nutrition Facts
    Southwest Black Bean Pinwheels
    Amount Per Serving (1 pinwheel)
    Calories 50 Calories from Fat 11
    % Daily Value*
    Fat 1.2g2%
    Saturated Fat 0.3g2%
    Sodium 201mg8%
    Potassium 93mg3%
    Carbohydrates 8.2g3%
    Fiber 1.2g5%
    Sugar 0.5g1%
    Calcium 40mg4%
    Iron 0.9mg5%
    * Percent Daily Values are based on a 2000 calorie diet.
    « "Beefy" Vegan Black Bean Walnut Burgers
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Julie Christine says

      August 31, 2018 at 7:43 pm

      I'm wondering if this would work with romaine lettuce to avoid the refined carbs?

      Reply
      • Alissa Saenz says

        September 03, 2018 at 1:17 pm

        I'm not sure how well romaine leaves would roll, but I think collard leaves would work great!

        Reply
    2. Katie says

      September 04, 2018 at 11:42 am

      5 stars
      These look great! Such a fun idea for packed lunches or for a party appy. My son love pinwheel type things, so I'll have to add these into rotation!

      Reply
      • Alissa Saenz says

        September 09, 2018 at 9:26 pm

        I was hoping these would be a hit with little ones! :) I'm planning on trying them out on my nephew next time he visits. I hope your son enjoys them!!

        Reply
    3. susan says

      December 12, 2018 at 8:39 am

      5 stars
      Hi Alissa,
      Wonderful recipe and fun to make. I am wondering
      if you meant green onions instead of scallions? In the picture, it looks like green onions sprinkled on top, but is there really also 2 scallions in the mixture?
      Thanks
      sue

      Reply
      • Alissa Saenz says

        December 13, 2018 at 4:12 pm

        Thank you! I'm glad you like it! Scallions and green onions are actually one and the same. :) https://www.thekitchn.com/whats-the-difference-between-spring-onions-scallions-and-green-onions-word-of-mouth-217111

        Reply
    4. Rebecca says

      December 17, 2018 at 11:59 am

      I can't wait to try this recipe for our family Christmas party. I was wondering if you've ever paired this with a sauce or dressing, like maybe ranch?

      Reply
      • Alissa Saenz says

        December 20, 2018 at 4:02 pm

        I haven't, but I think ranch would be a nice accompaniment. This post includes a cashew-based ranch that would work well - https://www.connoisseurusveg.com/three-bean-spicy-vegan-buffalo-chili/ I hope you enjoy!!

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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