Black Bean Tortilla Pinwheels
- 1 (8-ounce) package cream cheese, softened
- 1 cup sour cream
- 1 cup (4 ounces) shredded Monterey Jack cheese
- ¼ cup chopped pimento-stuffed green olives
- ¼ cup chopped red onion
- ½ teaspoon seasoned salt
- ⅛ teaspoon garlic powder1 (15-ounce) can black beans, drained
- 5 (10-inch) tortillas
- Salsa
Instructions:
Make several and freeze them for use at a later time.
- Combine the cream cheese and sour cream; blend well. Stir in the Monterey Jack cheese, the olives, the onions, and the seasonings. Chill for 2 hours.
- Purée the beans in a food processor or blender. Spread a thin layer of beans over each tortilla. Spread the cream cheese mixture over the beans. Roll up tightly. Chill for 30 minutes. Cut into ¾-inch slices. Serve with salsa.