Mexican Vegetable Roll-Ups

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

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Servings 24

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( 33 ) Ratings

33 Ratings

5 Stars

4 Stars 24%

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ingredients 9
Prep Time 20 min
Total Time 1 hr 20 min

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® Valley Fresh 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)

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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.