Simple Vegan Taco Pinwheels
These Simple Vegan Taco Pinwheels are the perfect party appetizer, make ahead lunch or easy snack. No need to cook when you can eat a pinwheel instead.
Ingredients
- 8 oz vegan cream cheese I used chive flavored
- 1 15-ounce can black beans drained and rinsed
- 1/2 bell pepper diced
- 1/2 red onion diced
- 1 jalapeño deseeded and diced
- 2 tbsp taco seasoning
- 1 4-ounce can green chiles
- 1/4 cup corn I used frozen corn that was thawed
- 2 tbsp cilantro chopped, plus more for topping
- 3 large wraps I used sun-dried tomato wraps
- lime wedges for serving
Instructions
- Combine all of the ingredients (except for the wraps) in a large bowl and gently stir to combine.
- Spread an even layer of filling to the outer edges of each tortilla and add additional cilantro.
- Tightly roll the tortillas up and place in a baking dish or on a large plate. Cover with plastic wrap or a clean kitchen towel. Place in the fridge for 1 hour (or longer) to allow everything to set.
- Remove from the fridge and slice each wrap into 6-8 pieces. Serve with lime wedges and cilantro. Store leftovers in an airtight container - these will last in the fridge 2-3 days.