Beat cream cheese and sour cream in medium bowl until well blended.
Stir in Monterey Jack cheese, olives, onion, salt and garlic powder.
Cover; refrigerate 2 hours.
Place beans in food processor or blender; process until smooth.
Spread each tortilla with thin layer of beans.
Spread thin layer of cream cheese mixture over beans.
Roll up tortillas tightly.
Wrap in plastic wrap; refrigerate until chilled.
Cut tortillas into 3/4 inch slices.