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–+ servings
sweet potato black bean

Sweet Potato Black Bean Pinwheels

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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Course Appetizer
Cuisine Fusion
Servings 6 servings

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

For extra crisp edges, lightly mist the pinwheels with cooking spray before baking or air-fry at 375°F for 8 to 10 minutes in batches. You can swap flour tortillas for puff pastry or crescent dough; just adjust bake time until deeply golden. Make the filling up to 3 days ahead and refrigerate, or freeze the rolled, unbaked logs for up to 2 months and slice from partially thawed. If the filling seems wet, add 2 tablespoons breadcrumbs to help bind. For spicier pinwheels, add minced jalapeño or chipotle in adobo; for dairy-free, use vegan cheese or omit and add 2 tablespoons nutritional yeast.
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