Pillsbury.com

View Recipe

Mexican Vegetable Roll-Ups

Show Image

Hide Image

Show Description

Hide Description

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

User Rating (33)

Show Ingredients

Hide Ingredients

INGREDIENTS:

package (3 oz) cream cheese, softened

1/3

cup sour cream

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

plum (Roma) tomato, seeded, finely chopped (about 1/4 cup)

tablespoons Old El Paso® Thick 'n Chunky salsa

garden spinach and vegetable, tomato or plain flour tortillas (10 inch)

Show Directions

Hide Directions

DIRECTIONS:

In small bowl, beat cream cheese, sour cream and taco seasoning mix until well blended. Stir in corn, beans, cilantro, tomato and salsa.
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.

Show High Altitude

Hide High Altitude

High Altitude (3500-6500 ft):

No change.

Show Nutritional Information

Hide Nutritional Information

Nutritional Information:

Nutrition Information:

1 Serving (1 Appetizer)

Calories 60

(Calories from Fat 25),

Total Fat 2 1/2g

(Saturated Fat 1 1/2g,
Trans Fat 0g),

Cholesterol 5mg;
Sodium 115mg;
Total Carbohydrate 7g

(Dietary Fiber 0g,
Sugars 0g),

Protein 1g;

Percent Daily Value*:

Exchanges:

0 Starch;
0 Fruit;
1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1/2 Fat;

Carbohydrate Choices:

1/2;

*Percent Daily Values are based on a 2,000 calorie diet.