Mexican Pinwheels

• 2 flour tortillas large vegan
• 2/3 cup Mexican cheese spreadable vegan
• 2/3 cup refried beans vegan
• 1/2 avocado ripe, finely sliced or diced
• 1/2 cup red onion finely diced
• 1/2 cup diced tomato finely, or chunky salsa, excess liquid drained
• 1/2 cup fresh cilantro finely chopped

1. If using spreadable vegan Mexican cheese, prepare first.
2. Lay one tortilla flat and spread with a thin layer of spreadable cheese - about 1/3 cup.
3. Next top with 1/3 cup refried beans and spread flat. Continue layering with 1/4 avocado, 1/4 cup onion, 1/4 cup tomato or salsa, and 1/4 cup cilantro.
4. Use your hands to flatten all the ingredients down so it's easier to roll. Then tightly roll from one end to the other and place seam side down on cutting board. If any ingredients fall out of the tortilla when rolling, it's okay! It's a hefty pinwheel, so just scrape it aside and move along.
5. Starting in the center of the tortilla, use your hands to form and tighten the roll, moving outward toward the edges. This will help the fillings form together and make slicing easier.
6. Use a serrated knife (blunt-edge knives may smash the pinwheel), and slice into 1/2 inch slices - about 8-10.
7. Repeat the process with the second tortilla and remaining ingredients. You should have about 20 pinwheels.
8. Serve immediately, or cover and refrigerate for up to 2-3 days.

flour tortillas, mexican cheese, beans vegan, avocado, red onion, tomato, fresh cilantro

Taken from www.yummly.com/recipe/Mexican-Pinwheels-1495769 (may not work)