Mexican Vegetable Roll-Ups

(33)
  13 reviews
  • 20 min prep time
  • 1 hr 20 min total time
  • 9 ingredients
  • 24 servings

Ingredients

1
package (3 oz) cream cheese, softened
1/3
cup sour cream
1
tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
1/2
cup fresh corn kernels or Green Giant™ Steamers™ Niblets® frozen corn, thawed, drained
1/2
cup black beans (from 15-oz can), drained, rinsed
1/4
cup finely chopped fresh cilantro
1
plum (Roma) tomato, seeded, finely chopped (about 1/4 cup)
2
tablespoons Old El Paso™ Thick 'n Chunky salsa
3
garden spinach and vegetable, tomato or plain flour tortillas (10 inch)

Directions

  1. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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