17 Vegan Mexican Pinwheel Recipe Dive Into Deliciousness!

Published on: May 21, 2024

Vegan Mexican pinwheels are a delicious and healthy twist on the traditional Mexican dish. These flavorful bites are perfect for parties, potlucks, or as an appetizer for any occasion. Not only are they easy to make, but they also provide a burst of flavor in every bite. Plus, they are vegan-friendly, making them suitable for everyone at the table. Let's dive in and learn how to make these tasty vegan Mexican pinwheels!

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Mexican Pinto Beans

Main Ingredients: Pinto Beans, Water, Cumin, Smoked Paprika, Garlic

Mexican Pinto Beans From Scratch Recipe - The Harvest Kitchen

Mexican Pinto Beans - Frijoles Charros, mash to make refried

No Mexican-inspired meal is complete without a side of hearty and flavorful pinto beans. This simple recipe adds a touch of spice and smokiness to the classic legume, making it the perfect accompaniment to your beer can chicken. To make Mexican pinto beans, start by soaking 2 cups of dried pinto beans overnight. Drain and rinse the beans, then add them to a pot with 4 cups of water. Bring to a boil, then reduce heat and simmer for 1-2 hours until beans are tender. In a separate pan, sauté 1 diced onion, 2 cloves of minced garlic, 1 diced jalapeño, and 1 diced red bell pepper until softened. Add the vegetable mixture to the beans along with 1 tsp of cumin, 1 tsp of smoked paprika, and 1 tsp of chili powder. Let simmer for an additional 20 minutes, then serve hot.

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Mexican Black Beans

Main Ingredients: Olive Oil, Chopped Onions, Garlic, Black Beans, Chopped

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For a slightly different take on beans, try this recipe for Mexican black beans. These beans are cooked with cilantro, lime juice, and adobo sauce for a bright and tangy flavor. They are perfect for topping on tacos or serving alongside your beer can chicken. To make Mexican black beans, start by heating 2 tbsp of olive oil in a pan over medium heat. Add 1 diced red onion, 2 cloves of minced garlic, and 1 diced jalapeño to the pan and sauté until softened. Add 2 cans of black beans (drained and rinsed), 1 tsp of cumin, 1 tsp of paprika, and 1 tbsp of adobo sauce from a can of chipotle peppers. Let simmer for 10-15 minutes, then stir in the juice of 1 lime and a handful of chopped cilantro. Serve hot.

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Mexican Tortilla Casserole (Vegan Enchilada Lasagna)

Main Ingredients: Olive Oil, Red Onion, Garlic Clove, Red Bell Pepper

This Mexican Tortilla Casserole is an easy to make, healthy and ...

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This Mexican-inspired casserole is a fun twist on classic enchiladas. Layers of tortillas, black beans, corn, and spices are baked to perfection, creating a delicious and satisfying meal that everyone will love. Plus, it's vegan-friendly! To make this Mexican tortilla casserole, start by preheating your oven to 375 degrees F. In a skillet, sauté 1 diced onion, 2 cloves of minced garlic, and 1 diced bell pepper until softened. Add 1 can of drained and rinsed black beans, 1 cup of corn, 1 can of diced tomatoes, 1 tsp of cumin, 1 tsp of chili powder, and 1 tsp of oregano. Let simmer for 10 minutes. In a greased baking dish, layer tortillas, the bean mixture, and 1 cup of salsa. Repeat layers and top with shredded vegan cheese. Bake for 25 minutes, then let cool for 10 minutes before serving.

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One Pan Mexican Quinoa

Main Ingredients: Olive Oil, Garlic, Jalapeno, Quinoa, Vegetable Broth

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This one-pan meal is a perfect weeknight dinner option. Quinoa is cooked with black beans, corn, and spices for a flavorful and protein-packed dish that can be served on its own or as a side with your beer can chicken. To make one-pan Mexican quinoa, start by rinsing 1 cup of quinoa and adding it to a pan with 2 cups of vegetable broth and 1 can of black beans (drained and rinsed). Bring to a boil, then reduce heat and let simmer for 15 minutes. Stir in 1 cup of frozen corn, 1 diced tomato, 1 tsp of cumin, 1 tsp of chili powder, and 1 tsp of garlic powder. Let cook for an additional 5 minutes, then serve hot.

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6-Ingredient Mexican-Style Quinoa Salad

Main Ingredients: Dry Quinoa, Black Beans, Salsa, Corn Kernels, Chili

Mexican Quinoa Salad | Best salad recipes, Healthy salad recipes ...

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Mexican-Style Quinoa Salad with Avocado Lime Dressing

This refreshing and colorful salad is packed with flavor and takes only 15 minutes to make! Quinoa is mixed with black beans, corn, tomatoes, and a simple lime dressing for a quick and easy side dish to accompany your beer can chicken. To make this Mexican-style quinoa salad, cook 1 cup of quinoa according to package instructions. In a separate bowl, mix 1 can of black beans (drained and rinsed), 1 cup of frozen corn, and 1 diced tomato. In a small bowl, whisk together 2 tbsp of lime juice, 1 tbsp of olive oil, and a pinch of salt. Mix the dressing with the quinoa and bean mixture, then serve cold.

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Mexican Mule

Main Ingredients: Vodka, Orange Liqueur, Lime Juice, Ginger Liqueur

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Looking for a refreshing and easy-to-make cocktail to pair with your beer can chicken? Look no further than this Mexican mule! Made with tequila, ginger beer, and lime juice, it's a tasty twist on the classic Moscow mule. To make a Mexican mule, start by filling a glass with ice. Pour in 1.5 oz of tequila and 0.5 oz of lime juice. Top with ginger beer and stir. Garnish with a lime wedge and enjoy!

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Mexican Black Bean Soup

Main Ingredients: Black Beans, Tomatoes, White Onion, Garlic Cloves

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This hearty and flavorful soup is perfect for those cooler nights when you want something warm and comforting. Made with black beans, tomatoes, and spices, it's a delicious and easy meal to pair with your beer can chicken. To make Mexican black bean soup, start by heating 2 tbsp of olive oil in a pot over medium heat. Add 1 diced onion, 2 cloves of minced garlic, and 1 diced jalapeño to the pot and sauté until softened. Add 2 cans of drained and rinsed black beans, 1 can of diced tomatoes, 1 tsp of cumin, 1 tsp of chili powder, and 1 tsp of oregano. Let simmer for 15 minutes, then blend with an immersion blender until smooth. Serve hot.

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Mexican Rice

Main Ingredients: Olive Oil, Garlic, Onion, Basmati Rice, Tomato Sauce

Authentic Mexican Rice {Homemade} - Cooking Classy

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Rice is a staple in many Mexican dishes, and this simple recipe for Mexican rice is a must-try. Made with tomato sauce, chicken broth, and spices, it's a flavorful side dish that pairs perfectly with beer can chicken. To make Mexican rice, start by heating 2 tbsp of olive oil in a pot over medium heat. Add 1 cup of long grain rice and stir until lightly toasted. In a separate bowl, mix 1 can of tomato sauce, 1 cup of chicken broth, 1 tsp of cumin, 1 tsp of garlic powder, and a pinch of salt. Pour the mixture into the pot with the rice and bring to a boil. Reduce heat and let simmer for 20 minutes, or until rice is fully cooked. Fluff with a fork before serving.

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Mexican Pickled Carrot Sticks

Main Ingredients: Carrots, Jalapeno, Onion, Garlic, Vinegar, Water, Cumin

Mexican Pickled Carrots + Video | Kevin is Cooking

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Add a pop of flavor and crunch to your beer can chicken with these pickled carrot sticks. They are easy to make and can be used as a topping or a side for your meal. To make pickled carrot sticks, start by peeling and cutting 4 medium carrots into sticks. In a saucepan, combine 1 cup of apple cider vinegar, 1 cup of water, 2 tbsp of sugar, and 1 tsp of salt. Bring to a boil, then add the carrot sticks and let simmer for 5 minutes. Remove from heat and let cool. Once cooled, transfer the carrots and liquid to a jar and refrigerate for at least 2 hours before serving.

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Quick Mexican Brown Rice

Main Ingredients: Brown Rice, Olive Oil, Onion, Plum Tomatoes, Jalapeno

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Mexican Brown Rice Recipe - Cookie and Kate

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If you're short on time but still want to add a Mexican-inspired side dish to your beer can chicken meal, this quick Mexican brown rice is the perfect solution. Ready in just 15 minutes, it's a flavorful and healthy option. To make quick Mexican brown rice, start by heating 2 tbsp of olive oil in a pan over medium heat. Add 1 diced onion and 2 cloves of minced garlic and sauté until softened. Stir in 1 cup of instant brown rice, 1 can of diced tomatoes, 1 tsp of cumin, 1 tsp of chili powder, and 1 tsp of oregano. Add 1.5 cups of water and bring to a boil. Reduce heat and let simmer for 5 minutes. Serve hot.

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Mexican Rice | Instant Pot Mexican Rice

Main Ingredients: Medium Onion, Tomato, Garlic, Cilantro, Jalapeno, Oil

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If you have an Instant Pot, this recipe for Mexican rice is a game-changer. It takes only 10 minutes to make and comes out perfectly fluffy and flavorful every time. To make Instant Pot Mexican rice, start by heating 2 tbsp of olive oil in the Instant Pot on the sauté function. Add 1 diced onion, 2 cloves of minced garlic, and 1 diced jalapeño and sauté until softened. Stir in 1 cup of long grain rice, 1 can of diced tomatoes, 1 tsp of cumin, 1 tsp of chili powder, and 1 tsp of oregano. Add 1.5 cups of chicken broth and stir. Close the lid and set to high pressure for 10 minutes. Once done, let the pressure release naturally for 5 minutes before opening the lid. Fluff with a fork before serving.

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Mexican Rice and Beans

Main Ingredients: Cooked White Rice, Pinto Beans, Salsa, Olive Oil

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For a more substantial side dish, try this recipe for Mexican rice and beans. This dish is packed with flavor and protein, and it's a great way to use up any leftover rice you may have. To make Mexican rice and beans, start by heating 2 tbsp of olive oil in a pan over medium heat. Add 1 diced onion, 2 cloves of minced garlic, and 1 diced bell pepper and sauté until softened. Stir in 1 cup of cooked rice, 1 can of black beans (drained and rinsed), 1 tsp of cumin, 1 tsp of chili powder, and 1 tsp of oregano. Cook for an additional 5 minutes, then serve hot.

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Mayo-less Mexican Slaw

Main Ingredients: Cabbage, Carrots, Red Onion, Dijon Mustard, Lime

Healthy Mexican Slaw (No Mayo!) - Wholesomelicious

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This light and refreshing slaw is a healthier alternative to traditional coleslaw. Made with cabbage, corn, black beans, and a lime dressing, it's a delicious side dish to serve with your beer can chicken. To make mayo-less Mexican slaw, start by shredding 1 head of cabbage and mixing it with 1 can of corn (drained and rinsed), 1 can of black beans (drained and rinsed), and 1 diced red onion. In a separate bowl, whisk together the juice of 2 limes, 2 tbsp of olive oil, and a pinch of salt. Pour the dressing over the slaw and mix well. Serve cold.

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Fresh Mexican Salad

Main Ingredients: Black Beans, Frozen Corn, Fresh Cilantro, Jalapeno

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This vibrant and colorful salad is a feast for the eyes and the taste buds. Made with avocado, tomatoes, cilantro, and a honey lime dressing, it's a light and refreshing side dish that pairs perfectly with beer can chicken. To make fresh Mexican salad, start by chopping 2 avocados and 2 tomatoes and mixing them with 1 cup of chopped cilantro. In a separate bowl, whisk together the juice of 1 lime, 1 tbsp of honey, and a pinch of salt. Pour the dressing over the salad and mix well. Serve cold.

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Mexican Cauliflower Rice

Main Ingredients: Cauliflower Rice, Avocado Oil, Onion, Jalapeno, Garlic

Recipe: Mexican Restaurant-Style Cauliflower Rice | Kitchn

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This low-carb alternative to traditional rice is a great way to add some extra veggies to your meal. Made with cauliflower, tomatoes, and spices, it's a flavorful and healthy side dish to serve with your beer can chicken. To make Mexican cauliflower rice, start by pulsing 1 head of cauliflower in a food processor until it reaches a rice-like consistency. In a pan, heat 2 tbsp of olive oil over medium heat and add the cauliflower, 1 can of diced tomatoes, 1 tsp of cumin, 1 tsp of chili powder, and 1 tsp of oregano. Cook for 5-7 minutes, then serve hot.

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Mexican Black Beans & Rice

Main Ingredients: Rice, Black Beans, Diced Tomatoes Green Chilies

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Ingredients You Will Need

For the Pinwheels:

1 package of vegan tortillas
1 can of black beans, drained and rinsed
1 cup of corn kernels
1 red bell pepper, diced
1 avocado, diced
1/4 cup of diced red onion
1/4 cup of chopped cilantro
1 tsp of cumin
1 tsp of chili powder
1/2 tsp of garlic powder
1/4 tsp of salt
1/4 tsp of black pepper

For the Avocado Cream Sauce:

1 avocado
1/4 cup of plain vegan yogurt
1/4 cup of chopped cilantro
1 clove of garlic, minced
1/2 lime, juiced
Salt and pepper to taste

Step-by-Step Instructions

In a mixing bowl, combine the drained black beans, corn, red bell pepper, avocado, red onion, cilantro, cumin, chili powder, garlic powder, salt, and pepper. Mix well to evenly distribute the spices.
In a separate bowl, mash the avocado for the avocado cream sauce. Add in the vegan yogurt, cilantro, minced garlic, lime juice, salt, and pepper. Mix until well combined.
Spread the avocado cream sauce on top of a tortilla, leaving about an inch of space around the edges.
Place a few spoonfuls of the black bean and corn mixture on top of the avocado cream sauce and spread evenly.
Roll the tortilla tightly, making sure all the filling is secure inside.
Repeat with the remaining tortillas and filling.
Chill the rolled tortillas in the refrigerator for about 30 minutes to help them set.
Once chilled, remove the tortilla rolls from the fridge and slice them into pinwheels.
Serve and enjoy your delicious vegan Mexican pinwheels!

Why You Should Try This Recipe

If you're looking for a tasty and healthy appetizer, these vegan Mexican pinwheels are the perfect choice. Not only are they packed with flavor and nutrients, but they are also visually appealing with their colorful fillings. This recipe is also customizable, so feel free to add or substitute any ingredients to your liking. With minimal preparation and ingredients, this dish is also perfect for those who are short on time. Plus, it's a great way to incorporate more plant-based options into your diet.

In Conclusion

Vegan Mexican pinwheels are a fun and delicious twist on a classic Mexican dish. With a flavorful filling and creamy avocado sauce, these pinwheels are sure to be a hit at your next gathering. Give this recipe a try and enjoy a guilt-free and healthy appetizer that everyone will love!