These Vegan Mexican Pinwheels are creamy on the inside with vegan cheese, refried beans, avocado, and more. They're quick and easy to make.

Vegan Mexican Pinwheels on a cutting board with avocado, tomatoes, and cilantro.

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These Vegan Mexican Pinwheels are perfect for a party or get-together. They're super easy to throw together and they are a foolproof vegan appetizer.

They also make a great snack or lunch on the go. Since there's no cooking involved, they come together in no time.

These vegan pinwheels are basically a seven-layer dip in pinwheel form.

For another Mexican-inspired recipe, try my Vegan Enchilada Bowl.

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❤️ Why You'll Love Them
🧾 Ingredients
📖 Variations / Additions
🔪 Instructions
Can I Make These Ahead of Time?
Other Vegan Pinwheel Recipes
📋 Recipe
💬 Comments

❤️ Why You'll Love Them

These Mexican tortilla pinwheels are perfect for an appetizer or lunch.
They come together in minutes.
You can customize them to your liking.

🧾 Ingredients

Tortilla: I used a brown rice tortilla to make these pinwheels gluten-free.
Vegan cream cheese: I prefer a thick dense cream cheese like tofutti or Daiya. Use your favorite.
Refried beans: I used refried beans with spices for a little extra flavor. You could also use black beans or hummus.
Avocado: I used an avocado that I smashed. You could also use guacamole.
Salt: Enhances flavors. I like to use sea salt.
Vegan cheddar cheese: I like Follow Your Heart or Daiya for vegan cheddar. Use your favorite.
Tomatoes: I used cherry tomatoes. Use whatever you like. You could also use red pepper or other veggies.
Kalamata olives: Adds a salty, briny flavor. You could also use green olives or leave them off.
Cilantro: I know some people don't like cilantro because they have a gene where it tastes like soap. You could use green onion or leave it off.

To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

📖 Variations / Additions

Green onions
Red bell pepper or other veggies
Jalapeño or chipotle pepper
Spinach or lettuce
Vegan sour cream
Hummus
Spices (if you don't have refried beans with spices): taco seasoning or chili powder or chipotle powder, cayenne pepper, cumin, paprika, and Mexican oregano

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🔪 Instructions

Open faced tortilla on cutting board showing each layer of pinwheels.

Leave vegan cheese out at room temperature so that it spreads easier.
Heat the tortilla for 30 seconds in the microwave or on the stove to make it pliable.
Spread vegan cream cheese on the tortilla.
Next, spread refried beans on top of the vegan cream cheese.
Mash avocado and spread on top of refried beans. Sprinkle salt on top.
Grate vegan cheddar and sprinkle on top of the avocado.
Chop tomatoes and olives and sprinkle on top of grated vegan cheddar.
Sprinkle cilantro on top.
Roll the tortilla tightly away from you.
Slice tortilla roll ups on a cutting board with a serrated knife.

Vegan Mexican Pinwheels on cutting board bird's eye view.

Can I Make These Ahead of Time?

Wrap the rolled tortilla in plastic wrap and slice it when you are ready to serve. I suggest only making it the day before eating.

Vegan Mexican Pinwheels on cutting board close up.

*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

Vegan Mexican Pinwheels