* 1 (8 oz.) pkg. cream cheese, softened * 1 c. sour cream * 1 c. (4 oz.) shredded Monterey Jack cheese * 1/4 c. pimento-stuffed green olives * 1/4 c. chopped red onion * 1/2 tsp. seasoned salt * 1/8 tsp. garlic powder * 1 (15 oz.) can black beans, drained * 5 (10 in.) tortillas * salsa
What to do:
1. Combine the cream cheese and sour cream; blend well. Stir in the Monterey Jack cheese, olives, onion and seasonings. Chill for 2 hrs. 2. Puree the beans in a food processor or blender. Spread a thick layer of beans over each tortilla. Spread the cream cheese mixture over the beans. Roll up tightly. Chill for 30 min. Cut into 3/4 in. slices. Serve with salsa.