Mexican Sushi

Mexican Sushi

12
Avocados from Mexico 0

"Tortillas spread with chipotle cream cheese are filled with black beans, salsa and diced avocado, then chilled and cut into individual bites for an easy appetizer."

Ingredients {{adjustedServings}} servings 332 cals

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 332 kcal
  • 17%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 40.5g
  • 13%
  • Protein:
  • 9.3 g
  • 19%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 708 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

  1. Mix together cream cheese and chipotle. Heat tortillas in microwave or oven to soften. Spread each tortilla with 2 Tbsp. chipotle cream cheese, 1/4 cup black beans and 2 Tbsp. salsa. Scatter one-third of the avocado and cilantro on each.
  2. Roll up tortillas tightly; wrap in plastic wrap and refrigerate. To serve, unwrap and trim ends; cut each roll across into 6 pieces.
Tips & Tricks
Mexican Pintos with Cactus

Make Mexican pinto beans in the crock pot with bacon, jalapenos, and cactus.

Mexican Potato Nachos

Taters step in for tortilla chips, & nachos get an instant upgrade to main dish.

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Reviews 12

  1. 13 Ratings

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LagunaLala
4/25/2014

A fun appetizer for anytime! Except for the cream cheese mixture, I added each ingredient in rows parallel to the direction I was rolling them up. (see picture I added)I think it makes a cleaner appearance after cutting them. Hope that makes sense. Roll them very snug to eliminate gaps between the ingredients and make sure your knife is sharp so you don't tear the tortilla when you slice them.

Nicole
2/1/2014

If the chiles are too spicy for you (as they are for me), mix the cream cheese instead with taco seasoning (chili powder, onion powder, garlic powder). I also warmed the refried beans before putting them on the tortilla. Excellent recipe!

GOODLACE
1/27/2014

Fantastic basis. Very easy to add or subtract ingredients for your taste.