Go Back
Chef Ava

Cowboy Caviar Cream Cheese Tortilla Roll-Ups

These Cowboy Caviar Cream Cheese Tortilla Roll-Ups combine a creamy ranch-seasoned cream cheese and cheddar filling with black beans, corn, colorful bell peppers, tomatoes, red onion, fresh herbs, and lime juice. Rolled into soft flour tortillas and chilled until firm, they make an easy no-bake appetizer for parties, potlucks, holidays, and game days.
Print Recipe Pin Recipe
Prep Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Servings: 32 pinwheels
Course: Appetizer
Cuisine: Tex-Mex
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large flour tortillas
  • 8 ounces cream cheese, softened
  • 1 cup shredded cheddar cheese
  • ½ cup sour cream
  • ½ cup black beans, drained and rinsed
  • ½ cup corn, drained
  • ⅓ cup red bell pepper, finely diced
  • ⅓ cup green bell pepper, finely diced
  • ⅓ cup cherry tomatoes, finely diced
  • ¼ cup red onion, finely diced
  • 1 packet ranch seasoning mix
  • 2 tablespoons chopped cilantro or parsley
  • 1 tablespoon lime juice
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper

Equipment

  • large mixing bowl
  • spatula
  • Clean work surface
  • plastic wrap
  • sharp knife
  • Serving platter

Method
 

  1. In a large bowl, combine the softened cream cheese, sour cream, shredded cheddar cheese, ranch seasoning, garlic powder, and black pepper. Mix until smooth and creamy, making sure the seasonings are evenly incorporated throughout the cheese mixture.
  2. Add the drained black beans, corn, finely diced red and green bell peppers, cherry tomatoes, red onion, chopped cilantro or parsley, and lime juice. Mix gently so the vegetables are evenly distributed while keeping the black beans as intact as possible.
  3. Lay the flour tortillas flat on a clean work surface. Spread the filling evenly over each tortilla, leaving a small border around the edges. Work the filling close to the edges without completely covering them so it stays contained when the tortilla is rolled.
  4. Starting from one side, roll each tortilla tightly into a compact log. Wrap the rolls in plastic wrap and refrigerate for at least 1 hour, until firm. Remove the plastic wrap and slice each roll into about 1-inch pinwheels. Arrange the colorful slices on a serving platter and serve chilled.

Notes

Soften the cream cheese before mixing and drain the beans and corn thoroughly. Finely dice the vegetables so the filling stays cohesive and the tortillas roll easily. Leave a small border around each tortilla, roll tightly, and refrigerate for at least 1 hour before slicing. Store refrigerated in an airtight container and enjoy within 3 days. Freezing is not recommended because the fresh vegetables can release moisture after thawing.