Black Bean Tortilla Pinwheels

1. 1

   Beat cream cheese and sour cream in medium bowl until well blended.

2. 2

   Stir in Monterey Jack cheese, olives, onion, salt and garlic powder.

3. 3

   Cover and refrigerate 2 hours.

4. 4

   Place beans in food processor or blender.

5. 5

   Process until smooth.

6. 6

   (Do this step only if using the black beans.)

7. 7

   Spread thin layer of cream cheese mixture over beans.

8. 8

   Roll up tortillas tightly.

9. 9

   Wrap in plastic wrap, refrigerate until chilled.

10. 10

    Cut tortillas in 3/4 inch slices. Serve with salsa.

* Per serving · 4 servings · Values may vary.

No additional tips available.