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Southwestern Pinwheels

Course: Appetizer


  • 2 cups frozen corn thawed
  • 2 15-oz cans black beans, rinsed and drained
  • 1 10-0z package frozen chopped spinach, thawed and squeezed dry
  • 1 10-oz can Rotel tomatoes with green chilis, drained
  • 6 green onions chopped
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp olive oil
  • 5 cloves garlic chopped
  • 4 oz Tofutti Better Than Cream Cheese about half an 8-oz carton
  • 4 large 10-inch flour tortillas, any variety
  • Salsa or guacamole on the side


  • In a large bowl, combine one can black beans, corn, spinach, Rotel tomatoes, green onions, cumin, chili powder, salt and pepper.In a large skillet, sauté the garlic in the olive oil over medium heat. Add the second can of black beans and mash with the back of a fork. Add the Tofutti and stir until melted into beans. Should be a thick paste. Add the rest of the ingredients and stir until well combined. Let cool.
  • Lay one tortilla flat and spread the ingredients evenly across it to within a half an inch of the border. Roll up and place seam-side down on a plate. Repeat with remaining tortillas. Cover and refrigerate for at least two hours.Before you're ready to serve, gently slice the tortillas into pieces about 3/4 inch wide. (I say gently because if you apply too much pressure, they will end up looking like some of mine- more like bulldozer tracks and less like pinwheels.)
  • Serve with salsa or guacamole.