Picture a tray of golden pinwheels, their flaky edges crisping to a gentle crunch, revealing swirls of sunset-orange sweet potato, inky black beans, and melted pepper jack.
Imagine the aroma—smoky cumin, sweet onion, and a bright whisper of lime—drifting through the kitchen as you pull them from the oven, warmth meeting cool dollops of salsa and tangy sour cream.
These little spirals are comfort and color in every bite, a crowd-pleaser that feels special without demanding your entire evening.
This recipe became my reliable fix on a night when schedules collided and dinner needed to be both quick and nourishing; the make-ahead filling and simple assembly rescued our table and our mood.
They’re ideal for busy weeknights, casual game nights, or easy Sunday suppers—great to prep in advance, freeze for later, or serve hot as they’re baked.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with smoky spices and zesty lime
- Packs satisfying protein and fiber from beans and corn
- Bakes into crispy, cheesy, crowd-pleasing bites
- Uses affordable pantry staples and weeknight-friendly steps
- Freezes beautifully for effortless make-ahead appetizers
Ingredients
- 2 medium sweet potatoes, peeled and cubed — choose firm, deep-orange flesh for sweetness
- 1 tbsp olive oil — a fruity extra-virgin boosts flavor
- 1/2 cup yellow onion, finely diced — aim for uniform mince for even sautéing
- 1 clove garlic, minced — fresh clove beats pre-minced for aroma
- 1 tsp ground cumin — toast briefly to intensify
- 1/2 tsp smoked paprika — lends subtle smokiness
- 1/4 tsp chili powder — adjust to heat preference
- 1/2 tsp kosher salt — Diamond Crystal preferred for consistency
- 1/4 tsp black pepper — freshly ground for best bite
- 1 (15 oz) can black beans, drained and rinsed — low-sodium if available
- 1/2 cup corn kernels, thawed if frozen — sweet corn adds pop
- 1/4 cup fresh cilantro, chopped — include tender stems for flavor
- 2 tbsp lime juice — freshly squeezed for brightness
- 2 large flour tortillas (10-inch) — soft, pliable burrito-size
- 1 cup shredded pepper jack cheese — shred from a block for better melt
- 1 large egg, beaten — for glossy, crisp edges
- 1 tbsp sesame seeds (optional) — add nutty crunch
- 1/2 cup salsa, for serving (optional) — choose your preferred heat level
- 1/3 cup sour cream or Greek yogurt, for serving (optional) — tangy cooling dip
Step-by-Step Method
Boil the Sweet Potatoes
Bring a medium saucepan of salted water to a boil. Add peeled, cubed sweet potatoes. Cook until fork-tender, 12 to 15 minutes. Drain well to remove excess moisture. Let steam-dry in the colander for a minute. This prevents a watery filling.
Meanwhile, preheat the oven to 400°F and line a baking sheet with parchment.
Sauté the Aromatics
Heat olive oil in a large skillet over medium heat. Add finely diced onion and cook until translucent, about 4 minutes. Stir in minced garlic and cook 30 seconds.
Sprinkle in cumin, smoked paprika, chili powder, salt, and pepper. Bloom spices for 30 seconds, stirring constantly to release aromas without burning.
Mash & Combine the Filling
Transfer drained sweet potatoes to a mixing bowl. Mash until mostly smooth, leaving a few small chunks for texture.
Fold in the sautéed aromatics, drained and rinsed black beans, corn kernels, chopped cilantro, and lime juice. Taste and adjust seasoning with salt or lime. If the mixture seems wet, add breadcrumbs to bind.
Assemble the Tortilla Logs
Lay a 10-inch flour tortilla on a cutting board. Spread half the filling evenly over the surface, leaving a 1-inch border. Sprinkle with half the shredded pepper jack cheese.
Tightly roll the tortilla into a firm log, keeping tension as you go. Place seam-side down. Repeat with the second tortilla and remaining filling and cheese.
Brush, Chill & Prep for Slicing
Beat the egg in a small bowl. Brush the outside of each tortilla log lightly with egg wash. Sprinkle sesame seeds over the top if using.
Transfer logs to the refrigerator and chill for 10 minutes. This firms them up for cleaner cuts. Meanwhile, prepare your baking sheet and clear your workspace.
Slice into Pinwheels
Place each log seam-side down. Using a sharp chef’s knife, slice into 1-inch thick pinwheels with a gentle sawing motion. Avoid pressing too hard to prevent squashing.
Arrange the pinwheels cut-side up on the parchment-lined baking sheet, leaving slight space between them for even browning.
Bake Until Golden
Place the baking sheet on the center rack. Bake at 400°F for 18 to 20 minutes, rotating the pan halfway through. Look for golden edges and melted cheese.
For extra crispness, lightly mist with cooking spray before baking. Alternatively, air-fry at 375°F for 8 to 10 minutes in batches.
Rest, Garnish & Serve
Remove from the oven and let pinwheels rest 5 to 10 minutes to set. This helps them hold together when lifted.
Transfer to a platter with a spatula. Serve warm with salsa and sour cream or Greek yogurt. Add extra cilantro or a squeeze of lime if desired. Enjoy as an appetizer or snack.
Ingredient Swaps
- Tortillas: Use whole-wheat, spinach, or gluten-free tortillas; puff pastry or crescent dough for a flakier version (adjust bake time).
- Cheese: Substitute cheddar, Monterey Jack, or mozzarella; for dairy-free use vegan shreds or omit and add 2 tbsp nutritional yeast.
- Beans: Pinto or kidney beans work; lentils or chickpeas for a different texture.
- Sweet potato: Use butternut squash, pumpkin, or regular potatoes (russet/yukon) for budget/regional availability.
- Corn: Swap in diced bell pepper, peas, or omit.
- Spices: Replace smoked paprika with regular paprika + a pinch of chipotle/chili; use taco seasoning if that’s on hand.
- Aromatics: Red or white onion, or 2–3 green onions; garlic powder (1/4–1/2 tsp) if no fresh garlic.
- Herbs/acid: Cilantro → parsley or green onion; lime juice → lemon juice or 1–2 tsp apple cider vinegar.
- Egg wash: Use milk/cream or oil for brushing; aquafaba for vegan.
- Toppings: Salsa → pico, hot sauce, or tomato chutney; sour cream → Greek yogurt or dairy-free yogurt.
You Must Know
Doneness • If the filling looks loose or leaks when slicing the chilled logs, fold in 2–3 tablespoons fine breadcrumbs until it holds a soft mound; this prevents blowouts so pinwheels keep a clean spiral after 18–20 minutes, turning lightly golden with melted cheese bubbles.
Troubleshoot • When sweet potatoes taste flat even with spices, add 1/4–1/2 teaspoon kosher salt and another 1 teaspoon lime juice; the extra acidity/salt sharpens flavors so the filling pops when hot and still reads bright after a 5–10 minute set.
Flavor Boost • For smoky heat without overpowering, stir in 1–2 teaspoons minced chipotle in adobo or 1/4 teaspoon chipotle powder; you’ll get a warm backnote that’s noticeable by aroma when slicing and a gentle tingle by bite 2–3.
Swap • For gluten-free, use 10-inch certified GF tortillas and warm them 10–15 seconds per side until pliable before rolling; pliability prevents cracking, yielding tight logs that slice into 1-inch rounds without tearing.
Scale • To feed a crowd, double everything and use four 10-inch tortillas; plan two sheet pans and rotate positions at the 9–10 minute mark so all pieces hit the same light-gold edges and cheese melt by 18–20 minutes total.
Serving Tips
- Serve with salsa, lime crema, and guacamole trio for dipping.
- Plate over shredded lettuce with radishes and pickled onions for crunch.
- Garnish with cilantro, lime wedges, and a dusting of smoked paprika.
- Pair alongside a simple tomato-corn salad or mango slaw.
- Offer a hot sauce flight: chipotle, jalapeño, and habanero.
Storage & Make-Ahead
Refrigerate baked pinwheels in an airtight container for 3–4 days.
Reheat at 350°F until warm and crisp.
Make the filling up to 3 days ahead.
Roll logs, chill 10 minutes, then slice and bake as needed.
For longer storage, freeze unbaked logs up to 2 months.
Slice from partially thawed.
Reheating
Reheat gently: microwave covered pinwheels 30–45 seconds at 50–70% power.
Oven: 325°F, 8–12 minutes on a parchment-lined sheet.
Stovetop: covered skillet on low with a splash of water, 4–6 minutes.
Game-Day Potluck Favorite
Honestly, these Sweet Potato Black Bean Pinwheels are my go-to crowd-pleaser for game day—portable, colorful, and gone in minutes.
I bring them sliced and warm, their flaky edges crisp and the pepper jack just melted, so each bite hits with sweet, smoky, and zesty notes. They hold up on a buffet, and they’re easy to grab between plays.
Here’s how I make them potluck-proof: I bake at home, then rest and pack in a warm-insulated container with parchment between layers.
I set out salsa and cool tangy yogurt for dipping—two bowls, two spoons, no traffic jams. For big crowds, I double the filling ahead, roll multiple logs, and bake in waves. Need a vegetarian touchdown? These satisfy everyone without feeling like a compromise.
Final Thoughts
Give these Sweet Potato Black Bean Pinwheels a try and see how quickly they disappear!
Feel free to tweak the heat, swap the cheese, or add your favorite mix-ins to make them your own.
Frequently Asked Questions
Can I Make These Gluten-Free With Corn or Gluten-Free Tortillas?
Yes—you can use certified gluten-free corn or GF flour tortillas. I’d warm them to prevent cracking, roll tightly, chill before slicing, then bake. Brush with egg or oil for sheen; expect slightly crisper, toasty edges.
How Do I Prevent Tortillas From Cracking While Rolling?
Warm them first. I microwave tortillas wrapped in a damp towel 20–30 seconds, then keep them covered. I spread warm, not wet, filling, roll gently but tight, and chill briefly to set. Fresh, pliable tortillas crack less.
What Dips Pair Beyond Salsa and Sour Cream?
Try avocado-cilantro crema, smoky chipotle-lime mayo, garlicky yogurt-tahini, roasted poblano queso, mango-habanero chutney, or charred corn-epazote relish. I’d also serve zesty tomatillo-avocado salsa and a bright lime-cilantro chimichurri—creamy, tangy, and smoky notes hug every bite beautifully.
Are These Suitable for Kids or Mild Palates?
Yes—totally kid- and mild-palate friendly. I’d dial back chili powder and smoked paprika, keep cumin gentle, and skip jalapeño. The sweet, creamy mash and melty cheese feel cozy; serve with cool yogurt-lime dip for balance.
Can I Cook Them From Frozen Without Thawing?
Yes—you can bake them from frozen. I preheat to 400°F, slice from partially thawed logs, arrange cut-side up, and bake 25–30 minutes until sizzling, golden, and melty. Rotate once; mist with oil for extra crisp edges.
Sweet Potato Black Bean Pinwheels
Equipment
- 1 Baking sheet
- 1 parchment paper sheet
- 1 Medium saucepan
- 1 large skillet
- 1 Mixing bowl
- 1 potato masher
- 1 Cutting board
- 1 Chef's knife
- 1 Spatula
- 1 pastry brush
- 1 Measuring cups set
- 1 Measuring spoons set
Ingredients
- 2 medium sweet potatoes peeled and cubed
- 1 tablespoon olive oil
- 1/2 cup yellow onion finely diced
- 1 clove garlic minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 15-ounce can black beans drained and rinsed
- 1/2 cup corn kernels thawed if frozen
- 1/4 cup fresh cilantro chopped
- 2 tablespoon lime juice
- 2 large flour tortillas 10-inch
- 1 cup shredded pepper jack cheese
- 1 large egg beaten
- 1 tablespoon sesame seeds optional
- 1/2 cup salsa for serving (optional)
- 1/3 cup sour cream or Greek yogurt for serving (optional)
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Boil sweet potato cubes in salted water until fork-tender, 12 to 15 minutes, then drain well.
- Heat olive oil in a skillet over medium heat and sauté onion until translucent, about 4 minutes, then add garlic for 30 seconds.
- Stir in cumin, smoked paprika, chili powder, salt, and pepper to bloom the spices for 30 seconds.
- In a mixing bowl mash the sweet potatoes until mostly smooth, then fold in sautéed aromatics, black beans, corn, cilantro, and lime juice.
- Lay a tortilla on a board, spread half the filling evenly leaving a 1-inch border, and sprinkle with half the cheese.
- Tightly roll the tortilla into a log, seam-side down, and repeat with the second tortilla.
- Brush logs with beaten egg, sprinkle with sesame seeds if using, and chill 10 minutes to firm for cleaner slicing.
- Slice each log into 1-inch pinwheels and arrange cut-side up on the prepared baking sheet.
- Bake until golden and the cheese is melted, 18 to 20 minutes, rotating the pan halfway through.
- Rest 5 to 10 minutes to set, then serve warm with salsa and sour cream.
Notes
