Sweet Potato Black Bean Pinwheels (Print)

Creamy sweet potato and black beans combined with fresh herbs wrapped in soft tortillas.

# Ingredients:

→ Vegetables & Legumes

01 - 1 large sweet potato (about 12 oz), peeled and diced
02 - 1 can (14 oz) black beans, drained and rinsed
03 - 2 green onions, thinly sliced
04 - 1 small red bell pepper, diced
05 - 2 tablespoons fresh cilantro or parsley, chopped

→ Spices & Seasoning

06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/4 teaspoon chili powder (optional)
09 - Salt and black pepper to taste
10 - 1 tablespoon fresh lime juice

→ Dairy & Binders

11 - 3 oz cream cheese, softened (or dairy-free substitute)

→ Wraps

12 - 4 large whole wheat or spinach tortillas

# Instructions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss diced sweet potato with olive oil, salt, and pepper. Spread on baking sheet and roast for 20 to 25 minutes until tender. Allow to cool slightly.
03 - Mash the roasted sweet potato in a large bowl. Add black beans and gently mash to create a chunky mixture. Incorporate green onions, red bell pepper, cilantro (or parsley), cumin, smoked paprika, chili powder if desired, lime juice, and cream cheese. Mix until evenly combined. Adjust seasoning to taste.
04 - Lay one tortilla flat and spread approximately one quarter of the filling evenly, leaving a 1/2-inch border around edges. Roll tightly from one side to form a log. Repeat with remaining tortillas and filling.
05 - Wrap each roll in plastic wrap and refrigerate for 20 to 30 minutes to firm up.
06 - Unwrap rolls and slice into 1-inch thick pinwheels using a sharp knife.
07 - Arrange pinwheels on a platter. Serve chilled or at room temperature.

# Pro Tips:

01 -
  • The combo of creamy sweet potato and savory black beans in a finger food always gets people asking for the recipe—don’t be surprised if a few disappear before they hit the table.
  • It’s weeknight-simple but feels like something you’d bring out for guests, which is my favorite kind of kitchen magic.
02 -
  • I once rushed the chilling step and ended up with more of a tasty tumble than pretty spirals—promise it’s worth the wait for tidy pinwheels.
  • A squeeze of extra lime right before serving changed everything and made the flavors sing—don’t skip it if you can help it.
03 -
  • Using a serrated knife gives cleanest slices (and less pinwheel smooshing).
  • Room temp cream cheese blends easier—if it’s too cold, let it sit a little longer while you prep the veggies.
Back