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Easy Make-Ahead Vegan Taco Pinwheels with Spicy Cashew Cream

Eight slices of vegan taco pinwheels filled with black beans and vegetables arranged on a white plate.
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You can make these crowd-pleasing vegan taco pinwheels ahead of time for simple party snacks or quick lunch box additions. They feature a savory black bean filling and a zesty, dairy-free cashew cream.

Ingredients

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  • 1 cup raw cashews, soaked in hot water for 30 minutes and drained
  • 1/2 cup water (for cashew cream)
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/2 cup finely chopped bell pepper (any color)
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon taco seasoning
  • 1/4 teaspoon garlic powder
  • 8 large flour tortillas (burrito size)
  • 1/2 cup shredded vegan cheddar or Monterey Jack style cheese (optional)

Instructions

  1. Prepare the Spicy Cashew Cream: Combine the soaked cashews, 1/2 cup fresh water, lime juice, chili powder, cumin, and salt in a high-speed blender. Blend until completely smooth and creamy. Set aside.
  2. Prepare the Filling: In a medium bowl, mash the rinsed black beans lightly with a fork, leaving some texture. You do not want a smooth paste.
  3. Mix the Filling Ingredients: Add the chopped bell pepper, red onion, cilantro, taco seasoning, and garlic powder to the mashed beans. Stir well to combine everything evenly.
  4. Assemble the Pinwheels: Lay one large tortilla flat on your work surface. Spread a thin, even layer of the cashew cream over the entire surface of the tortilla, leaving a small 1/2-inch border on one long edge.
  5. Layer the Filling: Sprinkle half of the bean mixture evenly over the cashew cream layer. If using, sprinkle half of the vegan cheese over the beans.
  6. Roll the Tortilla: Starting from the long edge opposite the 1/2-inch border, roll the tortilla up tightly, pressing gently to keep the filling compact.
  7. Seal and Chill: Moisten the bare edge slightly with water or a dab of extra cashew cream to seal the roll. Wrap the rolled tortilla tightly in plastic wrap. Repeat with the remaining ingredients to make four rolls.
  8. Chill: Place the wrapped rolls in the refrigerator for at least 1 hour, or up to 24 hours, to firm up for easy slicing.
  9. Slice and Serve: When ready to serve, remove the plastic wrap. Use a sharp knife to slice each roll into 1-inch thick pinwheels. Arrange them cut-side up on a platter.

Notes

  • For a richer flavor, you can sauté the bell pepper and onion for 5 minutes before mixing them into the bean filling.
  • If you do not have a high-speed blender, soak the cashews for 4 hours in room temperature water instead of using hot water for 30 minutes.
  • These dairy free tortilla rollups are great served with salsa or guacamole for dipping.
  • If you need a tofu or bean based pinwheels option without nuts, replace the cashew cream with 1 cup of firm tofu blended with the same spices and lime juice.

Nutrition

Find it online: https://kingscook.com/vegan-taco-pinwheels-easy-recipe/