4 large flour tortillas

1 cup cream cheese, softened

1/2 cup sour cream

1 cup shredded cheddar cheese

1/2 cup shredded mozzarella cheese

1/4 cup diced green onions

1/2 cup black beans, drained and rinsed

1/4 cup diced red bell pepper

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and pepper to taste

Fresh cilantro, chopped (optional, for garnish)

In a medium mixing bowl, combine the cream cheese and sour cream until smooth.
Stir in the shredded cheddar and mozzarella cheeses, green onions, black beans, red bell pepper, cumin, chili powder, garlic powder, onion powder, salt, and pepper.
Lay out the tortillas on a flat surface and spread the cheese mixture evenly over each tortilla.
Roll each tortilla tightly and slice into 1-inch pinwheels.
Arrange pinwheels on a platter and garnish with fresh cilantro if desired.
Serve immediately or refrigerate for 30 minutes for the flavors to meld.

To make the pinwheels ahead of time, wrap tightly in plastic wrap or store in an airtight container in the fridge for up to 24 hours.

If you’re looking for a spicy kick, consider adding diced jalapeños or a few dashes of hot sauce to the filling.

These pinwheels are also adaptable for different diets: make them vegan by substituting dairy-free cream cheese, sour cream, and cheese.