2/3 cup peas (I used frozen peas that had been thawed)
1/2 cup diced carrots
1/3 cup diced green peppers (any color peppers look pretty)
1/2 cup chopped green onions
11 ounces Niblets sweet corn (Green Giant canned)
2/3 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. Tuck in the ends and wrap in Saran wrap.
*Be sure not to over-stuff or they won’t roll up.
Refrigerate over night.
Slice before serving and serve with your favorite salsa (we love Chili’s salsa)!