Ingredients
- 8 ounces (1 package) cream cheese, room temperature
- 1 cup Monterey Jack cheese, shredded
- 1 cup sour cream
- 1 can (4 ounces) chopped green chiles, drained
- ¼ cup green onions, chopped
- ½ cup black beans, rinsed and drained
- 1 can (15.25 ounces) whole kernel corn, drained
- 1 medium jalapeno pepper, seeded and diced
- 1 tablespoon taco seasoning
- 12 flour tortillas, 8 inches
- salsa, optional, for dipping
Instructions
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In a large bowl, beat the cream cheese, shredded cheese, and sour cream until well blended.
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Stir in the green chiles, green onions, black beans, corn, jalapeno peppers, and taco seasoning.
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Divide cream cheese mixture between the tortilla shells and spread out evenly. Roll each shell up tightly.
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Place the rolled-up tortillas in a baking dish and cover with plastic wrap. Refrigerate at least 2 hours, up to overnight.
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When ready, unwrap the tortillas and cut them into ¾-inch pieces. Serve with salsa (optional).”
