Mexican Black Bean Pinwheels

Mexican Black Bean Pinwheels

Yield: Serves 1 or 2 young children

Mexican Black Bean Pinwheels

These black bean pinwheels are best served with salsa on the side for dipping.


  • 2 tbsp light cream cheese
  • 1 8-inch whole wheat soft flour tortilla
  • 2 tbsp canned black beans, drained and rinsed
  • 2 tbsp diced sweet red pepper
  • 1/3 cup shredded Cheddar cheese
  • 1/3 cup mild salsa


  1. The night before, spread cream cheese evenly over tortilla.
  2. Scatter beans, red pepper and cheese over tortilla and roll up tightly.
  3. With sharp knife, slice into 1-inch rounds, discarding ends.
  4. Pack pinwheels and salsa in separate reusable containers and refrigerate overnight.


This recipe is featured in the cookbook GOOD FOOD TO GO. Copyright © 2012 Brenda Bradshaw & Cheryl Mutch.

Good Food to Go: Healthy Lunches Your Kids Will Love by Brenda Bradshaw (CA), Cheryl Mutch (CA)

Published: Aug 02, 2011 by Random House Canada
ISBN: 9780307358974
Price: $23.95




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Cassandra Sadek is a thirty-something mama to an active boy who loves to help her cook and make messes in the kitchen. Balancing a career and a family leaves very little time for dinner prep, so she’s always looking for easy meals that are freezable. Cass has recently been bitten by the running bug, and is training with The Running Room and Goodlife Fitness. To keep her motivation going strong, she is participating in #GoTheDist2013 and is keeping her eye on Disney's Tinker Bell Half Marathon. Follow Cass on Twitter at @literalicious or @RandomHouseCA.

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