Tex-Mex Veggie Cream Cheese Roll-ups

Tis' the season for many a holiday party. I have 5 potlucks on the horizon, and I've been trying to reinvent some of my favorite appetizers for the occasions. Now, these potlucks can be a lot of fun, but trying to figure out what to bring all the time can be hard. We're all extra busy this time of year shoveling sidewalks, travelling  and  Christmas shopping. So this year  I've found from Holidays past is that having a good arsenal of recipes up your blinking Christmas tree sweater sleeve is key to successful holiday party fare contributions that will leave your  fellow party goers ranting how you should have a show on the Food Network. Here's a colorful recipe that's a spin on the classic delicious "pinwheel roll-up" that has everything from pickles to saurkraut in them in the variations I've tried.

Tex-Mex Cream Cheese Roll-ups

-6 assorted tortilla rolls ( I used spinach and Tomato-Basil ones for the festive red and green color)

-1 package softened cream cheese

-1/3 cup sour cream

-3/4 cup black beans, drained

- 1/2 cup diced red pepper

-1/2 cup corn

-1/2 cup diced onion

-1 t. cumin

-1/2 t. garlic powder

-1/4 cup parsley, chopped fine

-3/4 cup cheddar cheese

 -salsa to dip in

Directions: In a mixing bowl combine cream cheese, sour cream, cumin, garlic powder, onion and cheddar cheese until combined. Gently stir in corn, pepper, parsley and black beans and then spread with spatula on tortillas and roll up. Wrap in plastic wrap and store in fridge for 2-3 hours before serving. Serve with salsa to dip in.

These little pinwheels are vibrant and flavorful, with a nice hint of Tex-Mex flavors that add a little flair to the festive dishes. Enjoy!