Home » Recipes » Simple Vegan Taco Pinwheels
by Reneon Jul 8, 2020
Jump to Recipe
5 from 5 ratings
This post may contain affiliate links, please see ourprivacy policyfor details.
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.
Well, here we are again with another pinwheel recipe. We have already made Chickpea Salad Pinwheels and Buffalo Chickpea Salad Pinwheels. And the feedback I got back on those recipes made it very clear that you guys love a pinwheel recipe.
Today we are swapping the chickpeas for black beans and adding some taco flavors to the mix. These Taco Pinwheels are super duper simple and they are perfect for those days you don’t feel like cooking!
Ok, so when I say these are simple…I mean they are SIMPLE. Combine all of your ingredients in a bowl. Spread the filling out onto each tortilla and then wrap them up.
Place them in the fridge for an hour (or more) so everything can set – this step is not part of my other pinwheel recipes because this one is extra creamy from the vegan cream cheese, so they need that fridge time to stick together. Trust me.
Once your wraps have chilled out, use a super sharp knife to cut them into 6-8 pieces.
Serve them up with some cilantro and lime wedges and you are ready to go. I’m telling you, these simple vegan taco pinwheels are easy to make and even easier to eat. The whole family is going to love them!
Simple Vegan Taco Pinwheels
Servings: 18 pinwheels
Prep Time: 15 minutes mins
Resting Time: 1 hour hr
Total Time: 1 hour hr 15 minutes mins
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.
5 from 5 ratings
Print Recipe Pin Recipe Leave Review
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.
Video
Cuisine: American
Course: Appetizer, Snack
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.
This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!
If you make any of these recipes be sure to snap a photo + post it + and tag#thissavoryveganand @thissavoryvegan!
Recipes Sandwiches + Wraps + Burgers Snacks + Side Dishes
published on Jul 8, 2020
14 comments Leave a comment »
« Previous Post Vegan Air Fryer Biscuit Bites 3 Ways
Next Post » Weekly Vegan Dinner Plan #109
Leave a Reply
14 comments on “Simple Vegan Taco Pinwheels”
-
Sarah Wolf — Reply
I’m taking these to a get together today. These are delish! I couldn’t help but taste them while slicing them for the platter. So easy, so pretty, and SO tasty.
-
Heather — Reply
Is there a substitute for the jalapeño? If I drained a can of Rotel really well, would that work?
-
Rene — Reply
You could just add a little extra bell pepper or omit it!
-
-
S.B. — Reply
This recipe was amazing! I made it for a work potluck and everyone loved it! These went faster than the other turkey and tomato pinwheels I made. The only thing I changed in this recipe was using vegan refried beans instead of black beans, and I mixed in soy chorizo with it. I also mixed in lime juice with the bean/ chorizo mix before spreading it on the wrap and rolling. Makes it super flavorful!
This recipe is a keeper. Will make this again!
-
Allison — Reply
These are really great! I took them to a party and a few friends told me I have to bring them every time!!
-
Lindsay K. — Reply
These are fantastic! Perfect for Cinco de Mayo!
-
Glorys — Reply
Can you make these a day ahead without the tortilla going soggy?
-
-
Beth — Reply
This are yummy! I had a litt6left so use it as veggie dip. I like my a little hotter so made add some cayenne pepper as well.
-
Rene — Reply
I never say no to more spice 🎉
-
-
Teal — Reply
These are SO good and so easy to make! I’m not vegan so I often swap the vegan cream cheese for regular cream cheese, but nonetheless they’re amazing for how easy they are and I’ve received multiple compliments on them when I make them for friends!
-
Rene — Reply
So glad you liked them! Perfect snack to have with friends!
-
-
Jennifer — Reply
I made these this weekend for a family gathering (all meat eaters) and they were a huge hit! The only change I made was using red bell pepper as it’s what I had on hand. These were SO GOOD!
-
Rene — Reply
Yaya! So glad it was a hit with everyone!
-
Leave a comment »
