Mexican Vegetable Roll-Ups
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Another recipe that you're limited only by your imagination . . . tone it down a bit and it would be great for kids too! Cooking time includes minimum chill time.
- Ready In:
- 1hr 20mins
- Yields:
- Units:
1
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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.)
directions
- 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.
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RECIPE MADE WITH LOVE BY
@Galley Wench
Contributor
@Galley Wench
Contributor
"Another recipe that you're limited only by your imagination . . . tone it down a bit and it would be great for kids too! Cooking time includes minimum chill time."
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