Southwest Roll Ups – an easy appetizer perfect for parties. Full of black beans, spinach, peppers, onion, cilantro and a dairy free southwest flavored ranch dressing. They make a great lunch too!
These Southwest Roll Ups are kind of like my Smoky Mexican Bean Dip meets Black Bean Pasta Salad meets Veggie Tortilla Rollups. They make the perfect little party appetizers. Especially for Cinco de Mayo coming up, but really they are perfect anytime of year. You could even make them into wraps for lunch or dinner instead of cutting them into bite size pieces. You could easily swap out the veggies for whatever you have in the fridge (corn would be a great addition!), or even use a different kind of bean (pinto beans would be great!). Versatile and delicious – you’ve gotta make these!
We’ve been eating a version of these Southwest Roll Ups for many years. In fact, the very first day my son went to Kindergarten (4 years ago!), he requested black bean rollups in his lunchbox. Can’t argue with that, right?! The bite size pieces, while obviously being party perfect, are also toddler, little kid, and tiny hands friendly. I didn’t even use my dairy free Ranch Dressing back then, just added a few tablespoons of salsa for flavor. But, the dressing adds a creamy factor that helps hold the tortilla rollups together. And it’s a delicious flavor complement as well.
There is so much flavor packed into these little bites. They are sure to be a hit with vegetarians and omnivores alike. Full of fiber and plant protein, vitamins and minerals, you can have several (many, even!) without feeling guilty. So grab that margarita and enjoy!
Southwest Roll Ups
I hope you loved these Southwest Roll Ups as much as we do. If you try them, please come back and leave me a comment below with your feedback and star rating. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!
- 15 oz can black beans
- 1/4 of a red onion (diced)
- 1 sweet bell pepper, any color
- 1/2 of a zucchini (diced)
- 1 jalapeño pepper (ribs & seeds removed) (diced)
- 1/2 tsp salt (or to taste)
- 1/4 tsp cumin
- 1/4 tsp smoked paprika
- juice of 1/2 lime
- fresh spinach leaves
- cilantro leaves
- 6 large tortillas (use gluten free, if desired)
- 1 recipe Creamy Cumin Ranch Dressing
Make the Creamy Cumin Ranch Dressing and set aside.
In a small mixing bowl, combine the black beans, red onion, sweet bell pepper, zucchini, jalapeño, salt, smoked paprika, cumin, and lime juice. Mix well.
Lay a tortilla flat on your work surface. Spread 1-2 tbsp of Creamy Cumin Ranch Dressing all over the tortilla. Add a few fresh spinach leaves, then 1/2 cup of the bean mixture, followed by a few cilantro leaves. Roll up the tortilla tightly. Cut into bite size pieces. Serve right away or place in the fridge until ready to serve.
~You can make the Creamy Cumin Ranch Dressing ahead of time and keep in the fridge for several days until needed.
~This will server about 12-15 people as an appetizer. You can also make these as a wrap for lunch or dinner. Simply cut the rolled tortilla in half instead of bite size pieces. Will serve 4-6.
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