RECIPE: Mexican Vegetable Roll-Ups

by - 5:43 AM

DESCRIPTION Roll fresh veggies up with a creamy filling in a make-ahead appetizer that gets a kick from taco seasoning. 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.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. High Altitude (3500-6500 ft): No change.

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