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Mexican Vegetable Roll-Ups

Mexican Vegetable Roll-Ups
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Roll fresh veggies up with a creamy filling in a make-ahead appetizer that gets a kick from taco seasoning.

Prep Time:
20 Min
Total Time:
1 Hr 20 Min
Makes:
24 appetizers
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INGREDIENTS
1package (3 oz) cream cheese, softened
1/3cup sour cream
1tablespoon Old El Paso® taco seasoning mix (from 1-oz package)
1/2cup fresh corn kernels or Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, thawed, drained
1/2cup black beans (from 15-oz can), drained, rinsed
1/4cup finely chopped fresh cilantro
1plum (Roma) tomato, seeded, finely chopped (about 1/4 cup)
2tablespoons Old El Paso® Thick 'n Chunky salsa
3garden spinach and vegetable, tomato or plain flour tortillas (10 inch)
DIRECTIONS
1.In small bowl, beat cream cheese, sour cream and taco seasoning mix until well blended. Stir in corn, beans, cilantro, tomato and salsa.
2.Spread cream cheese mixture over each tortilla to edges. Roll up each; cut off tapered ends. Wrap each tortilla roll in plastic wrap. Refrigerate at least 1 hour but no longer than 8 hours before serving. To serve, cut each roll into 1-inch slices.
High Altitude (3500-6500 ft): No change.
High Altitude (3500-6500 ft):

No change.

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