Mexican Vegetable Roll-Ups

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

Mexican Vegetable Roll-Ups

OldElPasoRecipe by OldElPaso

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1

20 minutes

1 hour 20 minutes

24 appetizers

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Nutrition Info

  • 1 Appetizer
  • 60
  • 2 1/2g
    (Saturated Fat 1 1/2g, Trans Fat 0g)
  • 5mg
  • 115mg
  • 7g
    (Dietary Fiber 0g, Sugars 0g)
  • 1g
  • Percent Daily Value*
  • 2%
  • 0%
  • 2%
  • 2%
  • Exchanges
  • 1/2
  • 1/2
  • Carbohydrate Choices
  • 1/2

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

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Use a flavored cream cheese, such as onion or herb, to get a flavor boost.

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)

Directions

  1. 1In small bowl, beat cream cheese, sour cream and taco seasoning mix until well blended. Stir in corn, beans, cilantro, tomato and salsa.
  2. 2Spread 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.

Categories: Course, Appetizers, Cold Appetizers

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Anonymous User
Anonymous said:

could you make these and freeze them and then take them out for your party

2/5/2013 2:49:08 PM

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