Mexican Vegetable Roll-Ups
Ingredients
- 1 (3 ounce) package cream cheese, softened ⓘ
- 1/3 cup sour cream ⓘ
- 1 tablespoon taco seasoning mix (to taste) ⓘ
- 1/2 cup fresh corn kernels (or frozen corn, thawed, drained) ⓘ
- 1/2 cup black beans, drained, rinsed ⓘ
- 1/4 cup finely chopped fresh cilantro ⓘ
- 1 plum tomato, seeded, finely chopped (Roma, about 1/4 cup) (optional) ⓘ
- 2 tablespoons salsa ⓘ
- 2 tablespoons diced mild green chilies, drained (optional) ⓘ
- 1/2 cup shredded cheese, cheddar, jack, etc ⓘ
- 3 large tortillas (10 inch. plain, jalapeno,sundried tomato, etc.) ⓘ
Instructions
- In small bowl, beat cream cheese, sour cream and taco seasoning mix until well blended.
- Stir in corn, beans, cilantro, tomato, green chilis and salsa.
- Spread cream cheese mixture over each tortilla to edges.
- Roll up each; cut off tapered ends.
- Wrap each tortilla roll in plastic wrap and refrigerate at least 1 hour but no longer than 8 hours.
- To serve, cut each roll into 1-inch slices.
- Garnish with cilantro sprigs.
Nutrition & Diet Analysis (per serving)
507
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).