Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, veggie mayo pinwheel tacos. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
This Cinco de Mayo, we're serving up creative ways to celebrate from home with this simple Tex-Mex-inspired dish. These tasty pinwheels are a surefire. A Taco is a traditional Mexican dish made of corn or wheat tortillas topped with fillings.
Veggie Mayo Pinwheel Tacos is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Veggie Mayo Pinwheel Tacos is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can cook veggie mayo pinwheel tacos using 11 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Veggie Mayo Pinwheel Tacos:
- Prepare 4 Corn Tortilla
- Prepare American Corn 1 cup Frozen (Thaw)
- Make ready 1.5 cup Mayonnaise
- Make ready Tricolor Bell Pepper 1 each(de seeded and finely chopped)
- Take Onion 1 Finely Chopped
- Get Tomatoes 2 (de seeded and finely chopped)
- Get Black Pepper 1/4 teaspoon or to taste
- Get 1/2 teaspoon Chaat Masala
- Take 1-2 teaspoon Red Taco Sauce
- Prepare Salt1/2 teaspoon or to taste
- Get 1/2 teaspoon Chilli Flakes
Lime-Marinated Chicken Tacos Grilled scallions add fantastic sweetness to these fast chicken tacos. Extra easy roasted veggie tacos recipe featuring flavorful roasted vegetables, hearty black beans, and a delicious five minute creamy cilantro sauce. These meatless tacos are simple to make and will satisfy the pickiest of eaters. Jump to the Roasted Veggie Tacos Recipe or read on to see our tips for.
Steps to make Veggie Mayo Pinwheel Tacos:
- In a bowl, mix together corn, mayonnaise, Red Sauce, Chopped onions, bell peppers, tomato, salt, and pepper.
- Refrigerate for 15 to 20 minutes.
- Cook the tortilla on a skillet for a minute or two.
- Spread 2-3 tablespoon of the corn-mayonnaise mixture on the tortilla. Spread it evenly.
- Roll it up tightly and refrigerate for 15 minutes.
- So that pinwheels can be easily made and won't get open.
- Gently cut the 1 inch pieces from it.
- Repeat with remaining tortilla logs and corn-mayonnaise mixture.
- Serve with tomato ketchup, salsa Verde or any dip.
These delicious pinwheels are loaded with Bumble Bee® Chunk White Albacore Tuna, plus veggies and cheese for a filling snack or light lunch. I always keep some Bumble Bee tuna in the pantry, then I can make these pinwheels with whatever odds and ends of veggies and cheese I have in my fridge. Quick and easy fish tacos with a chipotle mayo drizzle - perfect for those busy weeknights! I was on a tight college budget and I honestly didn't know where to look for. Taco Salad Bento Lunch for Kids.
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