Best Mexican Sushi Recipes

MEXICAN SUSHI

Mexican Sushi image

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.

Provided by Avocados from Mexico

Yield 6

Number Of Ingredients 9

Ingredients

3 ounces low-fat cream cheese, softened
1 ½ tablespoons seeded and finely chopped chipotle in adobo
1 large plain flour tortilla
1 large tomato-flavored tortilla
1 large spinach-flavored tortilla
¾ cup low-fat refried black beans
6 tablespoons pico de gallo salsa
1 ½ medium (blank)s Avocados from Mexico, peeled, pitted and diced
¾ cup chopped cilantro leaves

Steps:

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.
Roll up tortillas tightly; wrap in plastic wrap and refrigerate. To serve, unwrap and trim ends; cut each roll across into 6 pieces.

Nutrition Facts : Calories 332.4 calories, Carbohydrate 40.5 g, Cholesterol 10.8 mg, Fat 15.6 g, Fiber 7.5 g, Protein 9.3 g, SaturatedFat 4.4 g, Sodium 707.9 mg, Sugar 2.4 g

MEXICAN SUSHI BITES

Mexican Sushi Bites image

How to make Mexican Sushi Bites

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients

16 ounces cream cheese, softened
1/2 cup salsa, plus more for dipping
1 tablespoon chili powder
1/4 teaspoon salt
1 avocado, thinly sliced
1 tablespoon lime juice
8 (8-inch) flour tortillas
2 cups fresh baby spinach
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips

Steps:

In a medium bowl, combine the cream cheese, salsa, chili powder, and salt.
In a separate small bowl, lightly sprinkle the avocado with the lime juice to prevent browning.
Trim each tortilla to make a roughly 6-1/2-inch square.
Spread 3 tablespoons of the cream cheese mixture on a tortilla.
Arrange 2 rows of spinach in the center of the tortilla, then top them with a row each of red pepper, yellow pepper, and avocado.
Roll the tortilla up tightly and wrap it in plastic wrap.
Repeat for the remaining tortillas.
Refrigerate the rolls for at least 1 hour and up to 6 hours.
Right before serving, slice the rolls crosswise into 1/2-inch pieces and spoon extra salsa into a bowl for dipping.
Serves 10 to 12.