Mexican inspired Tortilla Pinwheels are flour tortillas that are wrapped around a cheesy mixture loaded with chiles, green onions, black beans, corn, jalapeno peppers, and taco seasoning. Try my Cheesy Bacon Chicken Pinwheels for another party appetizer favorite!
Mexican Tortilla Pinwheels
This appetizer is the perfect treat to serve on Taco Tuesday! There is no meat in the pinwheels (you can add some if you want!), but they are full of taco fixings and taco seasoning for plenty of flavors. Pinwheels are always the first to be eaten at any party or potluck I have been to. But, don’t wait until a party to serve them. They are great to have around as a quick snack or light lunch.
Now, I know these are NOT authentic Mexican, please don’t come after me. The base to the sauce is taco seasoning, so they definitely lean to the side of Mexican INSPIRED pinwheels. But that would be a mouthful of a title!
Tortilla Pinwheels Ingredients
This recipe is as easy to put together as it is full of flavor.
Flour Tortillas: I was able to fill 12, 8-inch tortillas with the mixture. If you are feeling motivated, make your own homemade flour tortillas for this recipe!
Cream Cheese: It is best to use room temperature cream cheese. One trick to get the cold cream cheese to room temperature fast is to fill a metal dish with hot water and submerge the contents of the foil packet into the water. The cream cheese will be at room temperature in about 5-10 minutes. You can also take the block of cream cheese out of the package, cut it into small pieces, and let it come to room temperature.
Black Beans: Canned black beans need to be drained and rinsed well before eating. When you open the can, you will notice a liquid in there that doesn’t look too appetizing. It’s simply a combination of salt and water and the starch from the beans. Rinsing the beans actually does more than just remove that murky substance, it lessens the sodium of the beans.
Jalapeno Pepper: You don’t have to add the pepper if you don’t want to, but if you are adding it, get it seeded and diced first.
How to Make Tortilla Pinwheels
The first step in making tortilla pinwheels is to combine the cream cheese, shredded cheese, and sour cream in a large bowl. Once those ingredients are fully combined, you should have a creamy base. Next, add the green chiles, green onions, black beans, corn, jalapeno peppers, and taco seasoning.
One at a time, set out your tortilla and drop one scoop of the cream cheese mixture onto the top. Spread it out as thinly as possible and then tightly roll the tortilla. Set aside and make the next wrap. Pop the wraps into a ziplock baggie or other container covered with plastic wrap and refrigerate for about 2 hours (up to overnight). This helps firm up the cream cheese mixture so that they are easier to slice.
When ready to serve, slice each rolled-up tortilla into six pieces. Store them in the refrigerator until ready to share. Serve with a side of salsa for dipping. Refrigerate any leftovers within 2 hours of sitting out at room temperature. They will last up to 3 days in the fridge, but they are best when eaten within a day or two.
Can You Dip These Tortilla Pinwheels in Anything?
Absolutely! My kids were obsessed with these dipped in salsa. You could pick any common dipping sauce for these, but the truth is you probably don’t need one at all. 🙂
Looking for More Appetizers?
Tortilla Pinwheels are flour tortillas that are wrapped around a cheesy mixture loaded with chiles, green onions, black beans, corn, jalapeno peppers, and taco seasoning.
- 8 ounces (1 package) cream cheese, room temperature
- 1 cup Monterey Jack cheese, shredded
- 1 cup sour cream
- 1 can (4 ounces) chopped green chiles, drained
- ¼ cup green onions, chopped
- ½ cup black beans, rinsed and drained
- 1 can (15.25 ounces) whole kernel corn, drained
- 1 medium jalapeno pepper, seeded and diced
- 1 tablespoon taco seasoning
- 12 flour tortillas, 8 inches
- salsa, optional, for dipping
In a large bowl, beat the cream cheese, shredded cheese, and sour cream until well blended.
Stir in the green chiles, green onions, black beans, corn, jalapeno peppers, and taco seasoning.
Divide cream cheese mixture between the tortilla shells and spread out evenly. Roll each shell up tightly.
Place the rolled-up tortillas in a baking dish and cover with plastic wrap. Refrigerate at least 2 hours, up to overnight.
When ready, unwrap the tortillas and cut them into ¾-inch pieces. Serve with salsa (optional).