Mexican Vegetable Roll Ups

[1]

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

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

2 Spread 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.

Source:

Pillsbury [2]

Ingredients

Steps

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