Mexican Vegetable Roll-Ups
Jennifer Stuart
ingredients
- 1 pkg (3 oz) cream cheese, softened
- 1/3 cup sour cream
- 1 tbsp Old El Paso® taco seasoning mix (from 1-oz pkg)
- 1/2 cup corn kernels
- 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 tbsp 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.
Source: Pillsbury.com
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