This Mexican pinwheels (or Mexican Roll Ups) appetizer are even easier than my normal appetizer recipes, but they’re just as tasty!!
I think I secretly live for Cinco de Mayo recipes all year round. I know that sounds silly, but Mexican-inspired dishes and recipes are just my go-to.
Luckily these dishes are usually super simple to throw together and my husband is on the same page in terms of loving the flavors.
When we started dating, we bonded about our mutual love of cilantro and sour cream. This is what lifelong relationships are built on obviously! But I digress…
Searching for Mexican pinwheels online gives you a variety of filling options. The filling for these tortilla roll ups is super simple (inspired slightly by the “tostadas” at Joe T. Garcia’s in Ft. Worth).
I like the look of whole black beans over mashed ones, so these are mixed whole with yogurt or sour cream and some tasty seasonings.
Then you’ll need to assemble them into a roll and cut them up. End it all with broiling the cheese on top because, let’s be honest, melty cheese makes everything a little happier in this world!
Easy Cinco de Mayo Recipes
If you’re celebrating Cinco de Mayo, then let’s get to recipe planning. And just to be clear, I consider celebrating Cinco de Mayo to absolutely include just cooking tacos at home for two! Let’s start with drinks and dessert though, shall we?!
Mexican Potluck Dishes
I think having a Mexican food themed potluck is a fabulous idea…until I have to pick just one dish to bring…
These warm and cold Mexican recipes and appetizers are all great options. May you not have as much difficulty as I choosing which one to share!
Warm Mexican Recipes
Since we have Mexican for dinner more often than not it seems, I have a few go to recipes up my sleeve. Almost every recipe I have starts with this homemade fajita seasoning mix.
If I’m really feeling it (or my husband is really craving nachos), we like healthy carnitas nachos. It’s a great way to use chicken, turkey, or pork leftovers!
Cold Mexican Appetizers
But it’s all about the sauces, sides, and appetizers, right?!
So for starters, this homemade pico de gallo is still one of the MOST POPULAR POSTS on my site. It’s from nearly 5 years ago and still going strong!! This was my husband’s hand-modeling debut (and I think his only appearance on that front)!
Next is my roasted tomatillo guacamole dip that is seriously to die for! This vegan sweet potato 7 layer dip is also another personal favorite.
I’ve served it as an appetizer and as a no cook dinner! It’s always a winner. Well these are all winners – let’s be honest!
Mexican Pinwheels Appetizer
These simple, vegetarian Mexican pinwheels appetizers are a super simple dish that you can throw together. You won't have any leftovers (sadly). Everyone will devour these cold Mexican appetizers - a tortilla rollup recipe for the ages!
- 1 15 oz. can black beans rinsed and drained
- 2 tablespoons sour cream or plain Greek yogurt
- 2 green onions sliced
- 1 tablespoon chopped cilantro
- ½ teaspoon fresh lime juice
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon fine sea salt
- 2 large flour tortillas 10-inch, burrito-size
- 1 cup shredded sharp cheddar cheese
- Cilantro leaves for garnish
- Salsa for serving
Preheat the broiler to high.
Place the beans in a medium bowl. Add the yogurt, green onions, cilantro, lime juice, coriander, cumin, garlic powder, and salt. Stir, partially mashing the black beans as you mix.
Spread half of the black beans over each tortilla, leaving about a ½-inch around the outside edge. Sprinkle two tablespoons of cheese over each.
Working one at a time, roll up the tortilla tightly. Place seam-side up on a cutting board. Hold it tightly so it doesn’t unfold and trim off each end where no filling is present.
Insert 8 toothpicks, evenly spaced, the length of the tortilla, securing it to hold roll together. Each toothpick will be ¾ to 1 inch apart. Use a sharp knife to cut the tortilla into slices between each toothpick.
Turn all pinwheels cut-side up on a baking sheet lined with parchment paper. Sprinkle each with the remaining cheese. Broil for about 4 minutes, until the cheese begins to bubble and brown. Sprinkle with cilantro and serve warm with salsa on the side.