Vegetarian Tex-Mex Roll
Get ready to spice up your mealtime with the ultimate **Vegetarian Tex-Mex Roll**, a fiesta of flavor wrapped in warm, golden-brown flour tortillas! Packed with protein-rich black beans, sweet corn, vibrant red bell peppers, and a hint of heat from optional jalapeños, these rolls deliver bold Tex-Mex goodness in every bite. Seasoned with aromatic cumin and chili powder, the filling is perfectly complemented by a creamy, tangy sour cream salsa sauce and gooey melted cheddar cheese. Quick and easy, this recipe takes just 25 minutes from start to finish, making it an ideal choice for lunch, dinner, or even a party appetizer. Whether sliced into bite-sized pieces or served whole, these vegetarian rolls are sure to impress with their irresistible combination of texture and taste. Perfect for anyone craving a flavorful meat-free dish, don’t forget to garnish with fresh cilantro for an extra pop of freshness!
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Recipe Information
Ingredients
- 4 large flour tortillas
- 1 cup black beans, drained and rinsed
- 1 cup sweet corn kernels, drained
- 1 red bell pepper, diced
- 1 jalapeño, finely chopped (optional)
- 1 cup shredded cheddar cheese
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 tablespoons fresh cilantro, chopped
- 0.25 cup sour cream
- 0.25 cup salsa
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced red bell pepper and jalapeño (if using) to the skillet. Sauté for 3-4 minutes or until softened.
Stir in the black beans, corn, ground cumin, chili powder, salt, and black pepper. Cook for 2-3 minutes to warm the mixture through and allow the flavors to meld.
Remove the skillet from heat. Stir in the chopped cilantro and set the mixture aside to cool slightly.
In a small bowl, mix the sour cream and salsa to create a creamy Tex-Mex sauce.
Lay each tortilla flat on a clean surface. Spread 1 tablespoon of the Tex-Mex sauce onto each tortilla, leaving about 1 inch of space around the edges.
Spoon an even amount of the bean-corn mixture onto the center of each tortilla. Sprinkle shredded cheddar cheese on top.
Roll each tortilla tightly, tucking in the sides as you go, to form a compact roll.
Place the rolls seam-side down on a preheated griddle or skillet over medium heat. Cook for 2-3 minutes on each side until golden brown and the cheese is melted.
Remove the rolls from the skillet and let them cool slightly. Slice each roll into halves or thirds for serving.
Nutrition Facts
Calories |
1983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 4260 mg | 185% | |
| Total Carbohydrate | 235.3 g | 86% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 22.0 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1228 mg | 94% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1787 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
