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Appetizers: Mexican Vegetable Roll-Ups




Source of Recipe


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List of Ingredients




1 (3-oz.) pkg. cream cheese, softened
1/3 cup sour cream
1 tablespoon taco seasong mix
1/2 cup fresh corn kernels or frozen corn, thawed, drained
1/2 cup drained black beans (from 15-oz. can), rinsed
1/4 cup finely chopped fresh cilantro
1 Italian plum tomato, seeded, finaely chopped (about 1/4 cup)
2 tablespoons salsa
3 (10-inch) garden spinach and vegetable, tomato, or plain flour tortillas

Recipe



In small bowl, combe cream cheese, sour cream and taco seasoning mix; bet until well blended. Stir in corn beans, cilantro, tomato, 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. Refrigerate at least 1 hour or up to 8 hours before serving. To serve, cut each roll into 1-inch slices.

Makes 24 appetizers