Here’s the Scoop
These Vegan Mexican Tortilla Roll Ups are your new favorite party snack, meal prep hero, and midday craving fix—all rolled up into one neat little spiral. They’re creamy, zesty, fresh, and loaded with bold Mexican-inspired flavor, minus any dairy or meat. Picture this: smooth vegan cream cheese blended with salsa, black beans, corn, and a fiesta of spices, all tucked into a soft tortilla and sliced into tasty pinwheels. They’re no-cook, no-fuss, and seriously addictive. Bring them to your next potluck or picnic and watch them disappear.
Why You’ll Love These Roll Ups
They’re 100% vegan, but full of flavor that wins over everyone
No cooking required—just mix, roll, and chill
Super customizable—add more spice, crunch, or color depending on your mood
They hold up great for parties, lunchboxes, or road trip snacks
They’re a total make-ahead win—flavors get even better as they chill
What You’ll Need
4 large flour tortillas (check they’re vegan—most are!)
8 oz vegan cream cheese (plain or chive works great)
1/4 cup chunky salsa (drain off excess liquid)
1/2 cup canned black beans, rinsed and drained
1/2 cup canned corn, drained
1/4 cup red bell pepper, finely diced
1/4 cup green onions, thinly sliced
1/4 tsp garlic powder
1/4 tsp cumin
Salt and black pepper, to taste
Optional: chopped fresh cilantro or jalapeños if you like it spicy
Let’s Roll (Literally)
Step 1: Make the Filling
In a mixing bowl, stir together the vegan cream cheese and salsa until smooth and blended. Add in the black beans, corn, red bell pepper, green onions, garlic powder, and cumin. Mix until everything’s evenly combined. Taste and season with salt and pepper. If you want a little kick, stir in some chopped jalapeños.
Step 2: Spread and Roll
Lay a tortilla flat on a clean surface. Spread a generous layer of the filling mixture all the way to the edges. Roll it up tightly, like a burrito, pressing gently to keep everything inside. Repeat with the remaining tortillas.
Step 3: Chill and Slice
Wrap each rolled tortilla in plastic wrap and place in the fridge for at least 30 minutes. This helps them firm up and slice clean. When ready to serve, unwrap and slice each roll into 1-inch pieces using a sharp knife.
Step 4: Serve and Devour
Arrange the pinwheels on a platter and serve cold or at room temperature. Watch them disappear.
Ways to Switch It Up
Add avocado or guacamole for creaminess
Mix in diced tomatoes or cucumbers for extra crunch
Sprinkle in taco seasoning or chipotle powder for smoky vibes
Use spinach or tomato-flavored tortillas for color and extra flavor
Add shredded carrots or finely chopped spinach to sneak in veggies
Make-Ahead Tips
Roll ups can be made up to 24 hours in advance—just keep them wrapped tightly in the fridge
Leftovers keep well for up to 3 days, but they’re best within the first 2
If they start to dry out, brush the edges with a bit of salsa before serving
FAQs People Ask
Q: Can I use gluten-free tortillas?
A: Totally. Just make sure they’re flexible enough to roll without cracking—warm them briefly if needed.
Q: What’s a good vegan cream cheese brand?
A: Try Kite Hill, Tofutti, or Violife—they all have smooth texture and great flavor.
Q: Can I make these spicy?
A: Yes. Stir in hot sauce, jalapeños, or even chipotle in adobo for extra heat.
Q: Are these freezer-friendly?
A: Not really—the fresh veggies and cream cheese don’t love the freezer. Stick to fridge storage for the best texture.
Vegan Mexican Tortilla Roll Ups: Bold Flavor in Every Bite
- Total Time: 45 minutes
- Yield: About 24 pinwheels 1x
Description
These Vegan Mexican Tortilla Roll Ups are your new favorite party snack, meal prep hero, and midday craving fix—all rolled up into one neat little spiral. They’re creamy, zesty, fresh, and loaded with bold Mexican-inspired flavor, minus any dairy or meat. Picture this: smooth vegan cream cheese blended with salsa, black beans, corn, and a fiesta of spices, all tucked into a soft tortilla and sliced into tasty pinwheels. They’re no-cook, no-fuss, and seriously addictive. Bring them to your next potluck or picnic and watch them disappear.
Ingredients
4 large flour tortillas (check they’re vegan—most are!)
8 oz vegan cream cheese (plain or chive works great)
1/4 cup chunky salsa (drain off excess liquid)
1/2 cup canned black beans, rinsed and drained
1/2 cup canned corn, drained
1/4 cup red bell pepper, finely diced
1/4 cup green onions, thinly sliced
1/4 tsp garlic powder
1/4 tsp cumin
Salt and black pepper, to taste
Optional: chopped fresh cilantro or jalapeños if you like it spicy
Instructions
Step 1: Make the Filling
In a mixing bowl, stir together the vegan cream cheese and salsa until smooth and blended. Add in the black beans, corn, red bell pepper, green onions, garlic powder, and cumin. Mix until everything’s evenly combined. Taste and season with salt and pepper. If you want a little kick, stir in some chopped jalapeños.
Step 2: Spread and Roll
Lay a tortilla flat on a clean surface. Spread a generous layer of the filling mixture all the way to the edges. Roll it up tightly, like a burrito, pressing gently to keep everything inside. Repeat with the remaining tortillas.
Step 3: Chill and Slice
Wrap each rolled tortilla in plastic wrap and place in the fridge for at least 30 minutes. This helps them firm up and slice clean. When ready to serve, unwrap and slice each roll into 1-inch pieces using a sharp knife.
Step 4: Serve and Devour
Arrange the pinwheels on a platter and serve cold or at room temperature. Watch them disappear.
Notes
Add avocado or guacamole for creaminess
Mix in diced tomatoes or cucumbers for extra crunch
Sprinkle in taco seasoning or chipotle powder for smoky vibes
Use spinach or tomato-flavored tortillas for color and extra flavor
Add shredded carrots or finely chopped spinach to sneak in veggies
- Prep Time: 15 minutes
Nutrition
- Calories: ~70
- Protein: ~2g