Mexican Pinwheels

• Vegan

• Produce

  • 1/2 Avocado, ripe
  • 1/2 cup Cilantro, fresh
  • 1/2 cup Red onion

• Canned Goods

  • 2/3 cup Refried beans, vegan

• Condiments

  • 1/2 cup Tomato or chunky salsa

• Bread & Baked Goods

  • 2 Flour tortillas, large vegan

Found on minimalistbaker.com

Description

Ingredients

• 2 large vegan flour tortillas
• optional: 2/3 cup Spreadable Vegan Mexican Cheese, divided
• 2/3 cup (158 g) vegan refried beans (I love Trader Joe’s brand), divided
• 1/2 ripe avocado, finely sliced or diced, divided
• 1/2 cup (80 g) red onion, finely diced, divided
• 1/2 cup (75 g) finely diced tomato or chunky salsa, excess liquid drained, divided
• 1/2 cup (30 g) fresh cilantro, finely chopped, divided

Directions

• If using the Spreadable Vegan Mexican Cheese, prepare first. Otherwise, move onto the next step.
• Lay one tortilla flat and spread with a thin layer of spreadable cheese - about 1/3 cup. (Optional, but recommended).
• Next top with ~ 1/3 cup refried beans and spread flat. Continue layering with 1/4 avocado, 1/4 cup onion, 1/4 cup tomato or salsa, and 1/4 cup cilantro. See photo series as a guide.
• Use your hands to flatten all the ingredients down so its easier to roll. Then tightly roll from one end to the other and place seam side down on a cutting board. If any ingredients fall out of the tortilla when rolling, its OK! Its a hefty pinwheel, so just scrape it aside and move along.
• Starting in the center of the tortilla, use your hands to form and tighten the roll, moving outward toward the edges. This will help the fillings form together and make slicing easier.
• Use a serrated knife (blunt-edge knives may smash the pinwheel), and slice into 1/2-inch slices - about 8-10.
• Repeat the process with second tortilla and remaining ingredients. You should have ~20 pinwheels.
• Serve immediately, or cover and refrigerate for up to 2-3 days.

Nutrition