Black Bean Tortilla Pinwheels
|Cream cheese||8 Ounce, softened (1 Package)|
|Dairy sour cream||1 Cup (16 tbs)|
|Shredded monterey jack cheese||4 Ounce (Wisconsin)|
|Chopped drained pimento stuffed green olives||1⁄4 Cup (4 tbs)|
|Chopped red onion||1⁄4 Cup (4 tbs)|
|Seasoned salt||1⁄2 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
|Canned black beans||15 Ounce, drained (1 Can)|
|Flour tortillas||5 (10 Inch)|
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.