Cook : 00:30
While intended as an appetizer, you could make a meal of this by not cutting it into slices.
8 ounces (225 g) cream cheese,softened
1 cup (230 g) sour cream
1 cup (115 g) shredded Monterey Jackcheese
¼ cup (25 g) pimento-stuffed olives
¼ cup (40 g) chopped red onion teaspoon garlic powder
2 cups (344 g) cooked black beans,drained
6 whole wheat tortillas
Combine cream cheese and sour cream;mix until well blended. Stir in MontereyJack cheese, olives, onion, and garlicpowder. Chill 2 hours. Spread thin layerof cream cheese mixture on each tortilla.Puree beans in food processor or blender.Starting in middle of tortilla, spread alayer covering half of tortilla with beans.Roll up tortilla tightly, starting with endthat has the beans. Chill. Cut into ¾-inch(2 cm) slices. Serve with salsa.
Yield: 20 servings
Each with: 36 g water; 134 calories (56% fromfat, 15% from protein, 29% from carb); 5 gprotein; 8 g total fat; 5 g saturated fat; 3 gmonounsaturated fat; 0 g polyunsaturated fat; 10g carb; 2 g fiber; 0 g sugar; 89 mg phosphorus; 89mg calcium; 1 mg iron; 146 mg sodium; 113 mg
potassium; 256 IU vitamin A; 65 mg vitamin E; 0mg vitamin C; 23 mg cholesterol