Mexican Vegetable Roll Ups

Roll fresh veggies up with a creamy filling in a make-ahead appetizer that gets a kick from taco seasoning.
Clock icon
20 Minutes Prep
1 Hour 20 Minutes Total


Ingredient List
  • Small check mark in a circle icon 1 package (3 oz) cream cheese, softened
  • Small check mark in a circle icon 1/3 cup sour cream
  • Small check mark in a circle icon 1 tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
  • Small check mark in a circle icon 1/2 cup fresh corn kernels or frozen corn, thawed, drained
  • Small check mark in a circle icon 1/2 cup black beans (from 15-oz can), drained, rinsed
  • Small check mark in a circle icon 1/4 cup finely chopped fresh cilantro
  • Small check mark in a circle icon 1 plum (Roma) tomato, seeded, finely chopped (about 1/4 cup)
  • Small check mark in a circle icon 2 tablespoons Old El Paso™ Thick 'n Chunky salsa
  • Small check mark in a circle icon 3 garden spinach and vegetable, tomato or plain flour tortillas (10 inch)
Preparation
  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. 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.
Expert Tips
  • Use a flavored cream cheese, such as onion or herb, to get a flavor boost.
Nutrition
Calories60(Calories from Fat25),Total Fat2 1/2g(Saturated Fat1 1/2g,Trans Fat0g),Cholesterol5mgSodium115mgTotal Carbohydrate7g(Dietary Fiber0g Sugars0g),Protein1g;% Daily Value*:Vitamin A2%;Vitamin C0%;Calcium2%;Iron2%; 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.