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In small bowl, beat cream cheese, sour cream and taco seasoning mix until well blended.
Stir in corn, beans, cilantro, tomato and salsa.
Spread cream cheese mixture over each tortilla to edges.
Roll up each; cut off tapered ends.
Wrap each tortilla roll in plastic wrap.
Refrigerate at least 1 hour but no longer than 8 hours before serving.
To serve, cut each roll into 1-inch slices.