Tortilla Pinwheels with Black Beans & Plant-Based Mince

What is named “pinwheels“ in American cuisine has a rather outmoded reputation in Germany. When I think of wrap rolls, I immediately think of a 70s buffet with a standing reception and small appetizers filled with salmon and cream cheese and arrange gracefully one after the other. But the idea behind it is pretty clever: you take a wrap, fill it with all kinds of ingredients, roll it up, cut it into pieces, and ta-da - you've got small, delicious bites. So it's time to prepare your own little wrap rolls, which aren't filled with ham, salami, and co., but with fresh and spicy ingredients to give the outmoded morsels a new coat of paint!

Of course, there're endless possibilities when it comes to the combination of ingredients! However, we've oriented ourselves to Tex-Mex cuisine, which combines Texas and the northern part of Mexico culinary. Chilies, hot spices, meat, and beans are particularly characteristic of this cuisine (source). So we opted for fresh lettuce, bell peppers, black beans, cheese, and slightly spicy sauces. We wrapped all our components in large tortillas that were about 30 cm in diameter. You can often find much smaller wrap tortillas in the supermarket, so we can only recommend you go to a supermarket with Mexican (but also Asian or Arabic) food. Here you can very often find significantly larger tortillas, and you can also put more filling into them. Don't worry - this recipe also works with smaller tortillas from the organic market.

If you are already in the organic market, then have a look for the products of Byodo. We used their Herb Salt, Chili Pepper Sauce and Grill & Tex Mex Sauce for our recipe. Byodo is a natural food company from Upper Bavaria, which produces only organic products and pays attention to sustainable actions and environmentally conscious production of the products. The “Grill & Tex Mex Sauce“ consists of tomato paste, raw cane sugar, red and green peppers, spirit vinegar, onions, rock salt, chili, corn starch, lemon juice concentrate, curry, spices, and parsley. It's spicy-hot and wonderfully rounds off our little wrap rolls. You can find Byodo products in the organic market and the online store of Byodo.

R616 Vegan Tortilla Pinwheels with Black Beans & “Minced Meat“
R616 Vegan Tortilla Pinwheels with Black Beans & “Minced Meat“
R616 Vegan Tortilla Pinwheels with Black Beans & “Minced Meat“
R616 Vegan Tortilla Pinwheels with Black Beans & “Minced Meat“

Tortilla Pinwheels with Black Beans & Plant-Based Mince

12 pinwheels
30 minutes


For the wraps:

  • 2-3 large tortillas (Ø 30 cm) or 4-5 smaller tortillas
  • 0.5 red bell pepper
  • 0.5 yellow bell pepper
  • 2-3 tbsp chili bell pepper sauce (e.g. from Byodo)
  • 240 g (8.5 oz) canned black beans (drained weight)
  • 200 g (7 oz) plant-based mince
  • approx. 6-8 large lettuce leaves
  • 100 g (3.5 oz) vegan sliced cheese
  • Grill & Tex Mex sauce (e.g. from Byodo)
  • vegetable oil for frying
  • salt
  • pepper

For the dip:

  • 0.5 red onion
  • 50 g (1.75 oz) jalapeños from a jar
  • 300 g (10.5 oz) plant-based sour cream or cream cheese
  • 1 lime (juice)
  • herb salt (e.g. from Byodo)
  • pepper

To serve:

  • fresh cilantro
  • tortilla chips
  • limes


  1. Wash red and yellow peppers, remove the seeds and cut into small cubes. Mix the diced peppers with the chili bell pepper sauce and set aside. Drain the black beans.

  2. Heat vegetable oil in a pan over medium heat and sauté the plant-based mince for approx. 5 minutes. Then add the black beans and fry for another 3-4 minutes. Season generously with salt and pepper.

  3. For the dip, peel and finely dice the red onion. Finely chop jalapeños as well. Mix both with plant-based sour cream and season with lime juice, herb salt, and pepper.

  4. Remove the lettuce leaves from the stalk and clean them. Spread the dip on each of the tortillas and layer the filling evenly on top of each other: first lettuce leaves, vegan sliced cheese, plant-based mince bean mix, diced bell peppers, and finally Grill & Tex Mex sauce.

  5. Roll the tortillas as tight as possible and place with the “seam“ facing down. Prick six toothpicks into the roll at even intervals. Trim the wrap ends slightly and, using a sharp knife, divide the wrap into six pieces so that one toothpick is always placed in the center of a roll. Do the same with the second (or even third) wrap.

  6. Serve the wrap rolls with fresh cilantro, tortilla chips, and lime wedges.

R616 Vegan Tortilla Pinwheels with Black Beans & “Minced Meat“
R616 Vegan Tortilla Pinwheels with Black Beans & “Minced Meat“
R616 Vegan Tortilla Pinwheels with Black Beans & “Minced Meat“

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