Mexican Vegetable Roll-Ups - cooking recipe

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.)

Preparation

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.