This recipe for Mexican tortilla pinwheels is two types of cheese, black beans and colorful veggies all rolled up inside tortillas and cut into rounds. The perfect make-ahead snack or appetizer!
1cupof canned black beansdrained and rinsed, plus more for garnish
1cupof finely chopped redorange and/or yellow bell pepper, plus more for garnish
1/4cupfinely chopped cilantro
Instructions
In a bowl mix together the cream cheese, cheddar cheese and chili powder. You can add additional chili powder to taste if you like more of a kick.
Spread the cream cheese over the entire surface of each tortilla.
Sprinkle 1/4 cup of black beans and 1/4 cup of bell pepper on one end of each tortilla.
Roll up the tortillas tightly. You can add a dab of cream cheese on the end to hold the rolls together if needed.
Slice the tortilla rolls crosswise into pinwheels.
Serve immediately or refrigerate for up to 8 hours prior to serving. Serve sprinkled with cilantro and additional black beans and bell pepper if desired.