Sauté the vegetables

• Dice the bell pepper and the onion.
• Add the vegetables to a hot skillet and sauté until softened.
• Add the frozen corn and cook a little longer, then push everything to the side of the pan.

Cook the beef filling

• Spray the pan with cooking spray, then add the ground beef and minced garlic.
• Once the beef is browned, stir in the taco seasoning, bouillon and broth.
• Mix until everything is well combined, then finish with lime juice and part of the cheddar.

Fill and roll the burritos

• Spoon the beef mixture onto the flour wraps.
• Top with the remaining cheddar.
• Roll each wrap tightly into a burrito.

Toast the burritos

• Place the burritos in a pan over medium-high heat.
• Cook until golden brown on both sides.

Blend the queso dip

• Add the cottage cheese, Rotel, cream cheese, cheddar, smoked paprika, salt and pepper to a blender.
• Blend until smooth.
• Heat briefly in the microwave or on the stovetop before serving.