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!
- 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)
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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.
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Add the cilantro and blend for a few more seconds, until the cilantro is finely chopped and incorporated into the mixture.
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Spread one third of the black bean mixture over one of the tortillas.
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Arrange one third of the spinach over the beans, then sprinkle with peppers, olives and scallions.
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Roll the tortilla up as tightly as you can. Then slice into 1-inch pieces.
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Repeat for the rest of the tortillas and fillings.
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Serve.