• 8 oz cream cheese
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack Cheese
  • 1/4 cup chopped, well drained pimento stuffed green olives
  • 1/4 cup chopped red onion
  • 1/2 tsp seasoned salt
  • 1/8 tsp garlic powder
  • 15 oz can black beans, drained
  • 5 10 inch flour tortillas


Combine cream cheese and sour cream. Stir in Monterey Jack cheese, olives, onion and seasonings. Chill 2 hours. Puree beans in food processor. Spread eachtortilla with thin layer of beans. Spread cream cheese mixture over beans. Roll up tightly and chill. Cut into 3/4 inch slices and serve with salsa.

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Submitted 6/13/05.
Source: Me
Submitted By: Clover Candace
Black Bean Tortilla Pinwheels