Mexican Sushi

Mexican Sushi

8 Reviews 6 Pics
Recipe by  Avocados from Mexico

“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.”

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Adjust Servings

Original recipe yields 6 servings



  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.

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Reviews (8)

Rate This Recipe


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.



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



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!

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Amount Per Serving (6 total)

  • Calories
  • 332 cal
  • 17%
  • Fat
  • 15.6 g
  • 24%
  • Carbs
  • 40.5 g
  • 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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Tempura Fried Avocado Bites


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Ahi and Avocado Poke Tower