Mexican Pinwheels

Number of Portions
Mexican Pinwheels


- 2 small butternut squashes, peeled, deseeded and diced into 1cm cubes
- 3 tbsp olive oil
- 3 tbsp Schwartz Fajita Seasoning
- 1 tbsp salt
- 1 tbsp pepper
- 1 kg mixed cooked beans
- 50 grams fresh coriander
- 2 limes, zest and juice
- 600 grams cream cheese
- 10 tortillas


Preheat the oven to 200°C.

Place the butternut squash into a roasting tin. Drizzle with the olive oil, Schwartz Fajita Seasoning, salt and pepper and mix well.

Roast for 45 minutes, mixing occasionally to ensure even cooking. The squash should be tender and soft.

In a separate bowl, add the beans, coriander, and lime. Add the roasted squash mix, ensuring all the flavours are combined. Season if required.

Spread each tortilla with the cream cheese then divide the bean and squash mixture between each tortilla. Spread evenly and firmly into the cream cheese.

Starting at one end, roll up each tortilla tightly.

Chill until required then slice each tortilla into 6 even slices ready to serve.

Serve chilled or at room temperature with a crisp side salad and tortilla chips.