These plant based taco pinwheels are so satisfying with savory beans, rich non-dairy sour cream, and fresh vegetables. They are the perfect summer recipe for picnics, premade lunches, or a quick dinner!
I wanted to share some fun but simple summer recipes, so I set out to make three amazing vegan pinwheel recipes this month. I created this taco inspired pinwheel as well as a turkey, cream cheese, and jam pinwheel, and a vegan buffalo chicken pinwheel. Definitely check out all three recipes.
How To Make Taco Pinwheels
Let’s talk about this taco pinwheel recipe. I was brainstorming fun variations of pinwheels to create and my mind got stuck on a taco-inspired pinwheel. I mean, what’s more fun than a rolled up, portable taco? Not much, my friend, not much.
The trick here was to add all of my favorite taco fixings, but not go overkill. The pinwheels can’t be stuffed too full after all. So I created a recipe that incorporated a little bit of each of my favorite toppings. There is savory taco seasoned vegan ground beef, beans, salsa, and sour cream along with fresh herbs and vegetables to make the dish pop.
Video and Recipe
To make these pinwheels it’s truly as simple as spreading everything out on a soft flour tortilla and rolling it up tightly. I actually chose to use a sun-dried tomato wrap in my video and I loved the way they turned out. I love that this recipe is so simple and once you roll everything up it’s portable. It would a great meal for a premade lunch or picnic!
Check out this YouTube video where I demonstrate how to make these pinwheels:
Without further ado, here is the recipe! I hope you love it as much as I do. Please share your recreations with me on Instagram.
- 4 oz vegan ground beef
- 1/ s tsp cumin
- ¼ tsp onion powder
- ¼ tsp garlic powder
- 1 tsp chili powder
- Pinch of salt and pepper
- 4 soft flour tortillas
- 4 oz vegan friendly refried beans
- 2 oz shredded vegan cheddar cheese
- ½ cup diced tomato innards removed
- 1 cup shredded Romaine lettuce
- ¼ cup red onion
- ⅛ cup green onion
- ¼ cup cilantro
- ½ cup plant based sour cream
- ½ cup salsa
Bring a pan to medium-high heat and add the vegan ground beef
Add seasonings and cook 4-5 minutes
Set aside to cool
Layout a tortilla on a flat surface (if the tortilla is stiff warm it up for 10 seconds in the microwave)
Spread a layer of refried beans on the tortilla, using ¼ of the beans so it’s not too thick or thin
Sprinkle on ¼ of the cooked vegan ground beef you made earlier
Sprinkle on ¼ of the vegan cheddar cheese, tomato, and Romaine lettuce, red onion, green onion, and cilantro
Drizzle ¼ of the plant based sour cream and salsa over the rest of the ingredients
Grab the edge of the tortilla closest to you
Fold it over the fillings about an inch, lay it down, and carefully pull it back so you have a tight roll
Continue tightly rolling the pinwheel, careful not to tear the tortilla
Place rolled pinwheels in the refrigerator for about an hour to firm up
Cut each pinwheel into 1-inch pieces with a serrated or very sharp knife
Add a toothpick to any pieces that don’t want to stay rolled up