Mexican Vegetable Roll-Ups

Name: 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.)

11 ingredients

7 steps

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

1

In small bowl, beat cream cheese, sour cream and taco seasoning mix until well blended.
2

Stir in corn, beans, cilantro, tomato, green chilis and salsa.
3

Spread cream cheese mixture over each tortilla to edges.
4

Roll up each; cut off tapered ends.
5

Wrap each tortilla roll in plastic wrap and refrigerate at least 1 hour but no longer than 8 hours.
6

To serve, cut each roll into 1-inch slices.
7

Garnish with cilantro sprigs.