Mexican Sushi

By on April 26, 2014

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Cinco de Mayo is just around the corner.  Here’s a fun and interesting appetizer to serve or bring to a party. It has a light vegetarian taste that is made slightly rich by the cream cheese.


  • 3 ounces low-fat cream cheese, softened
  • 1 1/2 tablespoons seeded and finely chopped chipotle in adobo
  • 1 large plain flour tortilla
  • 1 large tomato-flavored tortilla
  • 1 large spinach-flavored tortilla
  • 3/4 cup low-fat refried black beans
  • 6 tablespoons pico de gallo salsa
  • 1 1/2 Avocados from Mexico, peeled, pitted and diced
  • 3/4 cup chopped cilantro leaves


  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.

Cinco de Mayo Mexican Sushi recipe



  1. Patty
    April 26, 2014

    Leave a Reply

    Laura, this is such a yummy looking dish! Can’t Wait to See what YOU created w/ the avos!

    • lauram
      April 26, 2014

      Leave a Reply

      Thanks, Patty! It’s so tasty, too!

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