Last Updated on November 18, 2020 by Slow The Cook Down
Super easy, fun and quick to make, these tortilla pinwheels are loaded with your favorite Mexican flavors. These finger food appetizers take minutes to make and are a great make ahead option if you are entertaining. Best served with lashings of sour cream!
For those of you who have been following Slow The Cook Down for a while, you’ll know that I’m a big fan of party food. Perfect little bit sized appetizers that pair well with a glass or two of your favorite wine.
These Mexican pinwheel tortillas are super easy to make, and even better, you don’t even have to turn the oven on! Loaded with flavor in each bite, they can be made ahead of time and the recipe is easily scaled up depending on how many people you are serving.
If pinwheels are your thing, be sure to check out my Sweet Puff Pastry Pinwheels and Puff Pastry Pinwheels with Bacon & Cheese.
Ingredients
- Flour tortilla: I used a mix of red (tomato) and green (spinach) tortillas to add color when serving them. You can use plain ones if you prefer.
- Enchilada sauce: Each tortilla is spread with enchilada sauce for a little spice. You can use a mild or spicy sauce, whatever suits your tastes.
- Shredded cheese: I used a Mexican cheese blend for these pinwheels, but quite honestly, most shredded cheeses will work well.
- Jalapeños: Use jarred jalapenos. Feel free to add more if you like things spicy!
- Black beans: Black beans help to fill these tortillas up a bit more and add to the texture.
- Cilantro: Fresh cilantro adds nice freshness and flavor. If you don’t like cilantro, you can use parsley instead.
How to make Mexican tortilla pinwheels
Be sure to scroll down for the full recipe!
- Place your toppings on your tortilla (photo 1).
- Roll tightly, wrap in plastic wrap and refrigerate (photo 2).
- Cut into pieces and serve with sour cream for dipping.
Frequently Asked Questions
It’s definitely best to use large flour tortillas for these pinwheels. Corn tortillas are much less pliable, so when you roll them they can crack. They also tend to be on the smaller side, which means less pinwheels!
You can make your pinwheels the day before you want to serve them. If you want to make them this far ahead of time, it’s best to keep them rolled up in plastic wrap at room temperature so that they don’t crack.
Most of the ingredients in these Mexican tortilla pinwheels are pretty dry, so you can easily leave them for 24 hours without them getting soggy. Don’t place on more enchilada sauce that’s in the recipe or this could seep through, and be sure to pat your black beans dry after rinsing them.
Adjust the level of spice
These are pretty mild in spice, but you can easily adjust things to suit your tastes. Add more or less jalapeños or try using a spicy cheese mix like habanero. Use a hot enchilada sauce for an extra kick. Be sure to serve these with sour cream for dipping so that it takes the edge off of the spice for those that are sensitive.
Recipe Notes and Tips
- The recipe below is for one tortilla, which will make 5 to 6 pinwheels.
- Don’t spread the enchilada sauce all the way to the edges, leave a bit of space to let it spread when the tortilla is rolled up.
- Roll the tortillas as tightly as you can.
- Wrapping the in plastic wrap helps the pinwheels hold together, so wrap them as securely as you can.
More Party Food Recipes
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Mexican Tortilla Pinwheels
Ingredients
For one tortilla
- 1 flour tortilla
- 1 tablespoon enchilada sauce
- 2 ounces Mexican shredded cheese
- 1 tablespoon jarred jalapeños sliced (add more according to taste)
- 2 tablespoons canned black beans drained and rinsed
- 1 tablespoon fresh cilantro
- sour cream to serve
Instructions
- Spread the enchilada sauce on the tortilla, starting from the centre. Don't spread it all the way to the edges so that it has room to spread.
- Sprinkle over the shredded cheese in an even layer.
- Top with jalapeños and cilantro.
- Roll up tightly and secure with toothpicks if needed.
- Slice of the ends and wrap tightly in plastic wrap.
- Place in he fridge for at least 30 minutes before slicing into 4 pinwheels and serving with sour cream.
Notes
- The recipe below is for one tortilla, which will make 5 to 6 pinwheels.
- Don’t spread the enchilada sauce all the way to the edges, leave a bit of space to let it spread when the tortilla is rolled up.
- Roll the tortillas as tightly as you can.
- Wrapping the in plastic wrap helps the pinwheels hold together, so wrap them as securely as you can.
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