In a large bowl, mix together the refried beans, garlic powder, and chili powder. Fold in the corn, olives, green onions, and pickled jalapenos.
If you're serving them immediately, spread ¼ of the bean mixture onto one of the tortillas, leaving 1" of the tortilla bare around the edges. Layer on ¼ of the sliced avocado. Starting at one end, roll up the tortilla tightly. When you finish rolling, place it seam-side-down on the cutting board, and slice off the messy ends. Then, slice into 6-8 pieces. Repeat with the remaining tortillas.
If you're not planning to serve now, store the bean mixture in an airtight container in the refrigerator, and make the pinwheels when you're ready to serve.
The nutritional information is for 8 servings, which assumes these are party food. If you're packing this as a lunch, you will end up with 4 servings, so double the nutritional info for that.
I recommend assembling your pinwheels just before serving. You can store any remaining filling in an airtight container in the refrigerator. It will keep for 3-5 days.
Prep Time 20minutes
Total Time 20minutes
Keyword vegan pinwheels, vegan rollups
Southwest-Style Vegan Pinwheels from Glue & Glitter, https://www.glueandglitter.com/vegan-pinwheels/