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Texas Caviar Tortilla Pinwheel Roll-Ups served on a platter

Texas Caviar Tortilla Pinwheel Roll-Ups

A quick, colorful party appetizer that's perfect for busy nights and sure to be a crowd-pleaser.
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Prep Time 20 minutes
Total Time 30 minutes
Servings: 24 slices
Course: Appetizer, Snack
Cuisine: American, Tex-Mex
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Texas caviar
  • 1 can (15 oz) black-eyed peas, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed (optional) For extra heft
  • 1 cup frozen corn, thawed (or canned, drained)
  • 1 cup finely diced red bell pepper
  • 1/2 cup finely diced green bell pepper (or jalapeño) For heat preference
  • 1/2 cup finely diced red onion or green onion
  • 1/4 cup chopped fresh cilantro
  • 1 cup cherry tomatoes, quartered (or dice roma)
  • 1/4 cup fresh lime juice (about 2 limes)
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • Salt and black pepper to taste
For the roll-ups
  • 8 oz cream cheese, softened Room temperature
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 cup shredded cheddar or pepper jack cheese
  • 6 large flour tortillas (10-inch)
Optional Garnish
  • extra cilantro
  • sliced green onions
  • avocado slices

Method
 

Make the Texas caviar
  1. In a large bowl, combine the black-eyed peas, black beans (if using), corn, peppers, onion, cilantro, and tomatoes. Pour in the lime juice and olive oil.
  2. Add cumin, a pinch of salt, and a few grinds of black pepper. Toss gently to combine. Taste and adjust lime, salt, and pepper as needed. Set aside while you prepare the spread.
Prepare the creamy spread
  1. In a medium bowl, stir together the softened cream cheese and sour cream (or Greek yogurt) until smooth.
  2. Add garlic powder, onion powder, and a light pinch of salt. Fold in half of the shredded cheese.
Warm the tortillas (optional)
  1. Warm tortillas in the microwave for 10–15 seconds each, or briefly on a dry skillet.
Assemble the roll-ups
  1. Lay a tortilla flat and spread about 1/3 cup of the cream cheese mixture evenly, leaving a 1/2-inch border at the top.
  2. Spoon about 1/3 cup of the Texas caviar over the cream cheese layer and sprinkle a bit of the remaining shredded cheese for extra melt and flavor.
  3. Roll the tortilla tightly from the bottom up, sealing the edge with a little cream cheese if needed. Repeat with remaining tortillas.
Chill and slice
  1. Wrap each rolled tortilla tightly in plastic wrap and refrigerate for at least 30 minutes.
  2. Remove the wrap and slice each roll crosswise into 3/4- to 1-inch pinwheels. Arrange on a platter and garnish with cilantro or green onions.

Notes

Make-ahead friendly: these pinwheels can be assembled the day before. They can also be frozen for up to 1 month. Just thaw overnight in the fridge before slicing.