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Ingredients
1- 8 ounce package cream cheese
1 cup sour cream
1 cup shredded Monterey Jack cheese
1/4 cup green chiles
1/4 cup red onion, chopped
1/2 teaspoon season salt
1/8 teaspoon garlic salt
1- 15 ounce can black beans, drained
5 flour tortillas, 10 inch
salsa
Directions
Beat cream cheese and sour cream until well blended. Stir
in shredded cheese, chiles, onion, season salt, and garlic powder;
cover and refrigerate for at least 2 hours.
In blender, process black beans until smooth. Spread each tortilla
with a layer of beans; spread a thin layer of cheese mixture
over beans. Roll up tortillas tightly; wrap in plastic wrap
and refrigerate until chilled. Cut tortillas into 3/4 inch slices.
Serve with salsa.
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