1 (8 ounce) cream cheese, softened to room temperature
1 (16 ounce) container sour cream
2 T taco seasoning
16 ounce can refried beans
10-12 large tortillas
1 cup peas (I used frozen peas that had been thawed)
1/2 cup diced carrots, diced small
1/2 cup diced red peppers (green peppers look pretty too)
1/2 cup chopped green onions
1 (11 ounce) can sweet corn (I used Green Giant Niblets)
1 cup finely grated cheddar cheese
In a mixer, blend cream cheese and sour cream until smooth. Mix in taco seasoning.
In the center of each tortilla, put a small stripe of refried beans. On the rest of the tortilla spread the sauce making sure to get the edges. You want a decent amount to make sure all your toppings will stick.
Sprinkle with toppings and roll up as tight as you can.
Tuck in the ends and wrap in Saran wrap.
*Be sure not to over-stuff or they won’t roll up.
Refrigerate over night or for about 6 hours
Slice before serving and serve with your favorite salsa (we love Chili’s salsa)!