*2 sheets puff pastry
1 (420 g) can red kidney beans, drained, washed and mashed
1(420g) can Black Beans, drained, rinsed well
1 cup frozen corn, thawed
1 medium carrot, grated
1/4 red pepper,diced
1/2 an onion, diced
3 Tbsp tomato paste
1 package Taco Seasoning
1/2 cup grated cheddar cheese
1/2 cup grated Monterey Jack cheese
Sunflower seeds
Sesame seeds
1/4 cup milk

Preheat oven to 350F (180C)
Prepare baking tray: line with Aluminum Foil and lightly spray with Vegetable Oil Spray.
On a dinner plate mix together 1/4 cup sunflower seeds and a few tablespoons of sesame seeds; set aside.

Microwave grated carrot, onion and red pepper for 2 minutes.
Stir Corn into the Vegetable mixture to assist final thawing.
Mash kidney beans in medium size mixing bowl.
Add vegetable mixture to the mashed kidney beans and mix well.
Add black beans, tomato paste, taco seasoning and cheeses, stir well.

Place puff pastry sheet on work surface and put half of the kidney bean mixture in the center of the puff pastry and spread a little to make a rectangular shape.
Fold bottom edge up, then bring in sides, to form an open envelope shape. Finally, fold down the top section, sealing as you go.Using your hands, gently shape the envelope into a puffy rectangular shape.

Place on prepared baking tray. 

Make the second roll, place it a few inches away from the first roll.

Bake in preheated 350F oven for 35 minutes or until golden brown.

Serve with Salsa and Guacamole.

* The puff pastry will be thawed enough to work with if you take it out of the freezer before you begin making the bean mixture and just leave it on the counter. Same with the frozen corn.