Ingredients

• 3 tablespoons vegetable oil
• 6 potatoes , peeled and shredded
• 1 , 8 ounce
• 2 , 10 ounce
• 1 , 8 ounce
• 1 , 8.75 ounce
• 12 , 8 inch

Instructions

1. 1 Heat oil in a large, heavy skillet over medium heat. Cook the shredded potatoes until golden brown on both sides. In a small bowl combine the melted processed cheese with the diced tomatoes with chiles.
2. 2 Stir in half of the peas and half of the corn, and mash them into the hash browns. When well combined, add the remaining peas and corn; continue mashing to combine. Stir in about 1 cup of the cheese and tomato mixture and mix well. Cook for 10 minutes, or until heated through.
3. 3 Spoon the potato mixture into the tortillas and roll like a burrito. Smother with cheese/tomato mixture.

Nutrition per serving