Mexican Vegetable Roll Ups

Mexican Vegetable Roll Ups

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

Ingredient List

  • 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 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)
Recipe Continues Below


  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.


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.

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