Vegetarian Southwestern Tortilla Roll-Ups are a perfect appetizer or easy lunch, filled with corn, black beans, and vegan cream cheese!
This post is sponsored by GO VEGGIE as part of a long term partnership. All opinions are my own.
One of my biggest challenges in the kitchen is lunch. I have my go-to’s for breakfast for all of us and am getting pretty good at making a weekly meal plan for dinners. When it comes to lunch, however, it’s always a free-for-all. We’re usually getting home from whatever morning activity or pre-school that we had that day, and have approximately .45 seconds until the boys get hangry.
I typically save lunch as the meal where I serve them “kid food.” You know – things like macaroni and cheese, quesadillas, and grilled cheese. Basically cheese in various forms. While I’m really okay with this some days, I’m trying to be better at offering them healthier options and more variety.
Enter: tortilla roll-ups. Basically, I take a tortilla, stuff it with various things, top it with cheese, and serve it. Perhaps just another glorified way to eat cheese? Yes. But I also try to fill it with other things.
In this case, I took Vegetarian Quinoa Burrito Bowl with Avocado Cream Sauce, mixed it with taco seasoning (mild for the kiddos), corn, black beans, cilantro, and Vegetarian Quinoa Burrito Bowl with Avocado Cream Sauce. I love using GO VEGGIE’s cream cheese and shreds to cut down on saturated fats and cholesterol, while increasing the calcium compared to ordinary cheese. They are great for every day options!
I rolled it up, stuck it in the refrigerator for an hour, and then cut it into little pinwheels. The part of putting it in the refrigerator for an hour is probably optional, but I find it really helps the tortilla get nice and cozy and sticks together better.
These roll-ups were also great to send with Marc for lunch. As an E.R. doctor, he rarely gets a formal lunch or dinner break. He basically takes a PB&J for lunch every day because he doesn’t know if he’ll have time to sit down and eat and is never able to heat anything up. Lately I’ve been packing him salads because I KNOW we can do better than PB&J. Turns out, these tortilla roll-ups have been great for a more convenient meal than salad. Winning!
Note: I wrote this recipe for two servings, because it will use one container of cream cheese. It is easily doubled for additional servings!
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Vegetarian Southwestern Tortilla Roll-UpsPrint Rate
- 8 ounces GO VEGGIE Vegan Plain Cream Cheese
- 2 tablespoons taco seasoning
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 cup corn thawed if frozen
- 1/4 cup black beans rinsed
- 2 tablespoons fresh cilantro chopped
- 1/4 cup GO VEGGIE Vegan Mexican Shreds
- 2 12 " tortillas
- Salsa for serving
- In a medium bowl, mix together GO VEGGIE Vegan Plain Cream Cheese, taco seasoning, cumin, and salt until well combined.
- Stir in corn, black breaks, and cilantro.
- Spread the mixture equally between the tortillas and sprinkle with GO VEGGIE Vegan Mexican Shreds.
- Roll up tightly and cover with plastic wrap. Refrigerate for 1-2 hours.
- Cut into 1/2 " slices and serve with salsa.