Mexican Vegetable Roll Ups

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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

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