Mexican 7-Layer Roll-Ups

Name: Mexican 7-Layer Roll-Ups
Prep time: 25 min
Cook time: 2 h 120 min
Total time: 2 h 25 min
Yield: 32
Cuisine: Mexican
Ingredients: 1 cup Old El Paso™ refried beans (from 16-oz can); 1 tablespoon Old El Paso™ taco seasoning mix (from 1-oz package); 1 container (8 oz) cream cheese spread, softened; 1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch); 1 1/2 cups shredded Cheddar cheese (6 oz); 2 medium plum (Roma) tomatoes, finely diced (about 1 cup); 1 package (8 oz) guacamole (1 cup); 1 can (2.25 oz) sliced ripe olives (1/2 cup); cups shredded lettuce

Turn your favorite 7-layer dip into flavor-packed Mexican tortilla roll-ups. With all seven classic and delicious layers in every bite, these roll-ups are sure to become one of your new favorite appetizers. This recipe makes 32 bite-size Mexican tortilla roll-ups but only takes about 25 minutes of prep time, a perfect recipe to make a couple hours before entertaining. Next time you need an easy-to-prepare recipe that is bursting with layers of flavor, ditch the dip and opt for these amazingly good 7-layer Mexican roll-ups instead.

25 Minutes Prep
2 Hours 25 Minutes Total

32 Servings

Ingredient List

1 cup Old El Paso™ refried beans (from 16-oz can)
1 tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
1 container (8 oz) cream cheese spread, softened
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
1 1/2 cups shredded Cheddar cheese (6 oz)
2 medium plum (Roma) tomatoes, finely diced (about 1 cup)
1 package (8 oz) guacamole (1 cup)
1 can (2.25 oz) sliced ripe olives (1/2 cup)
cups shredded lettuce

Preparation

In medium bowl, mix beans and taco seasoning mix. Divide cream cheese spread among tortillas, spreading evenly over tortillas, leaving 1/2-inch border. Divide bean mixture among tortillas, and spread evenly over cream cheese. Top half of each tortilla with Cheddar cheese, tomatoes, guacamole and olives. Place lettuce evenly over other toppings.
Starting from side with toppings, roll up very tightly. Wrap with plastic wrap. Refrigerate at least 2 hours but no longer than 3 hours.
To serve, cut 1 inch from end of each roll, and discard. Cut each roll into 4 (1 1/2-inch) slices.

Expert Tips

Use an 8-oz block of cream cheese instead of cream cheese spread if you have that available. Just soften the cream cheese as directed on the package.
Give these 7 layers of flavor a little extra spice! Add two tablespoons of finely chopped jalapeno chiles in with the other toppings.
Mexican roll-ups are best when eaten within 2 to 3 hours of preparing. They can get a little soggy when they are made too far in advance before serving.
We have more roll-up recipes where that came from! Try either this recipe for Mexican Vegetable Roll-Ups or Chicken Enchilada Roll-Ups for crowd favorite roll-ups that are perfect to share.

Nutrition

32 Roll-ups

1 Serving Calories 90 (Calories from Fat 50, Total Fat 6g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 240mg; Total Carbohydrate 8g (Dietary Fiber 1g, Sugars 0g); Protein 3g

% Daily Value: Vitamin A 4%; Vitamin C 6%; Calcium 6%; Iron 2%;

Exchanges: 1/2 Starch, 1 Fat