Best Mexican Vegetable Roll Ups Recipes

MEXICAN VEGETABLE ROLL-UPS

Mexican Vegetable Roll-Ups image

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.

Provided by Galley Wench

Categories Mexican

Time 1h20m

Yield 24 appetizers

Number Of Ingredients 11

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.)

Steps:

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 Facts : Calories 77, Fat 3.6, SaturatedFat 1.7, Cholesterol 7.1, Sodium 135.7, Carbohydrate 9, Fiber 0.8, Sugar 0.6, Protein 2.3

MEXICAN VEGETABLE ROLL-UPS

MEXICAN VEGETABLE ROLL-UPS image

Categories Bean Cheese Tomato Appetizer No-Cook Vegetarian Quick & Easy Corn

Yield 24 appetizers

Number Of Ingredients 9

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)

Steps:

In small bowl, beat cream cheese, sour cream and taco seasoning mix until well blended. Stir in corn, beans, cilantro, tomato and salsa. 2Spread 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.

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