My Mexican Pinwheels have been a big hit with my kids, and they’re perfect for school lunches or a snack table at a party! I like to snack on them myself, so I guarantee they’re delicious.

I was recently inspired by this past Cinco de Mayo to try something new, and that’s how I got the idea to change up your regular pinwheels, which usually have turkey or ham with cream cheese.

This is a super easy snack or lunch to make too. It really only takes a few minutes to spread out the ingredients, roll the tortilla, and slice it up!

Ingredients:

1 12 INCH FLOUR TORTILLA FOR BURRITOS OR WRAPS (WRAPS COME IN DIFFERENT FLAVORS AND COLORS)

4 OUNCES SOFTENED CREAM CHEESE

4 OUNCES REFRIED BEANS

1/3-1/2 CUP MONTEREY JACK CHEESE SHREDDED

1 ROMA TOMATO SEEDED AND DICED FINE

1/2 HAAS AVOCADO SLICED THIN OR DICED SMALL

1 TABLESPOON GREEN ONIONS SLICED THIN

1 TABLESPOON CILANTRO CHOPPED

1 JALAPEÑO PEPPER SEEDED AND MINCED, OPTIONAL

SALT AND PEPPER TO TASTE

 

Instructions:

Place tortilla on flat surface. Spread an even layer of cream cheese over tortilla not quite to the edge. Then spread the beans over the cream cheese. Sprinkle on the shredded cheese, tomato, avocado, green onions, cilantro and jalapeño (if using). Gently press ingredients down onto tortilla. Season lightly with salt and pepper.

Starting at the end closest to you, roll tortilla, as tight as you can, into a big cigar shape. Place seam-side down onto a piece of foil paper and wrap tightly. Chill for a few hours.

When ready, unwrap and slice the ends off. Slice roll-up into 1-inch slices. Serve with sour cream and your favorite salsa! To pack for lunches, slice chilled roll-up, then wrap back in foil paper.

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Quick Tip: Prepare the tortillas on wax paper, and use the paper to help roll up each pinwheel.

Recipe courtesy of: Hispanic Kitchen

Image courtesy of: Flickr