Mexican Vegetable Roll-Ups

Name: Mexican Vegetable Roll-Ups
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 24 appetizers
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.)

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Recipe by Galley Wench

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.

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 1hr 20mins

YIELD: 24 appetizers

UNITS: US

INGREDIENTS

Nutrition

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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