Veggie Tortilla Roll Ups

Veggie Tortilla Roll Ups

Game day is on the way. The football celebration would not be complete without food and that means plenty of snacks.

Veggie tortilla roll ups are as tasty as they are tidy. A slather of cream cheese anchors a colorful mix of fresh vegetables. The hand-held three-bite size is ideal for an appetizer.

Think thin. Slivers of vegetables and finely grated cheese roll up best. Resist the urge to put in anything juicy like fresh tomatoes. Plan ahead and let the filled tortillas rest a few hours in the refrigerator and then cut them with a good serrated knife.

Serve to your happy team right away or bench in the fridge tightly covered. The roll ups make a good game day beak, no matter who wins.

Veggie Tortilla Roll Ups


 8 oz. cream cheese, softened to room temperature
4  flour tortillas, 8-inch
¼ cup canned black beans, rinsed and drained
¼ cup Cheddar cheese, finely grated
¼ cup salsa, drained
Thinly sliced: red peppers, green peppers, black olives, baby spinach or avocados


Generously spread cream cheese on the flour tortillas going as far out to the edge as possible.

Sprinkle a tablespoon of black beans, Cheddar cheese and salsa on each as evenly as possible. Smooth over with a rubber scrapper if needed.

Scatter two tablespoons of thinly sliced vegetables on top.

Carefully roll up each tortilla pressing as hard as you can to get a tight roll without breaking. I eat any mistakes! Cover and refrigerate for 2 hours. Take out of fridge, and slice with a good serrated knife. Serve immediately or keep very tightly wrapped until served.


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