Mexican Vegtable Roll-Ups
Holle Spessard
ingredients
- 1 (3oz) package cream cheese, softened
- 1/3 cup sour cream
- 1 Tbsp taco seasoning mix
- 1/2 cup corn kernels
- 1/2 cup drained black beans, rinsed
- 1/4 cup finely chopped cilantro
- 1 plum tomato, seeded and chopped
- 2 Tbsp chunky salsa
- 3 10-inch garden spinach or plain flour tortillas
directions
- 1
In a small bowl, combine cream cheese, sour cream and taco seasoning mix; beat 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 or up to 8 hours before serving. To serve, cut each roll into 1- inch slices.
Source: Holle Spessard
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