Description
These Mexican Pinwheels are a creamy, zesty, and slightly spicy appetizer made with a delicious blend of cream cheese, taco seasoning, and fresh ingredients. Perfect for parties, game days, or quick snacks!
Ingredients
Units
Scale
- 4 large flour tortillas (burrito-size)
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup diced tomatoes (remove seeds to prevent sogginess)
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn (fresh, canned, or frozen)
- 1/4 cup chopped black olives (optional)
- 1 small jalapeño, finely diced (optional, for spice)
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon taco seasoning
- 1 teaspoon lime juice
Instructions
- Make the filling: In a bowl, mix together cream cheese, sour cream, shredded cheddar cheese, taco seasoning, and lime juice until smooth.
- Add the mix-ins: Stir in diced tomatoes, black beans, corn, black olives (if using), jalapeño, and cilantro.
- Assemble the pinwheels: Spread the mixture evenly over each tortilla, covering the entire surface.
- Roll up the tortillas: Tightly roll each tortilla into a log, then wrap them in plastic wrap. Chill in the refrigerator for 30 minutes to make slicing easier.
- Slice into pinwheels: Unwrap and slice each roll into ¾-inch pinwheels.
- Serve: Arrange on a platter and enjoy!
Notes
- Want extra heat? Add diced green chilies or more jalapeño.
- Make it ahead: These pinwheels can be made up to a day in advance and stored in the fridge.
- Low-carb option: Use low-carb tortillas or serve the filling as a dip with veggie sticks.