These neat little treats are great sliced as appetizers, or your could have the whole tortilla for lunch, OR, if you have some of the cheese spread leftover – as I did – you could use it as the base of a seven layer dip – it’s all good! I served ours along with some Cheesy Olive Bombs and Marinated Stuffed Cherry Peppers.
I also liked that I could customize these to suit our friends’ dietary needs – corn tortillas worked as well as flour for those with gluten issues; AND that it all went together with a minimum of fuss – I used the Cuisinart to grate the cheese and then to combine it with the cream cheese and sour cream before turning it out into a bowl to add the chunky bits and chill – and THEN used the same processor bowl with bits o’ cheese stuff to puree the black beans. Of course, the fact that these are much better if made a day ahead and stashed in the fridge also means no worries on party day – especially when combined with the bombs (pulled from the freezer and baked before everyone arrives) and the peppers (taken out of the fridge about an hour before party time).
I found this recipe a while back somewhere on the web – sorry to whomever that I didn’t note where when I copied it, but if you’re reading this, thank you for a great recipe.
INGREDIENTS
•8 oz cream cheese – at room temperature
•1 cup sour cream
•1 cup shredded Monterey Jack Cheese – I had some Colby-Jack I wanted to use up and it was nice
•1/4 cup chopped, well drained pimento stuffed green olives – I LIKED these in this recipe, but next time will split the
cheese mixture in half and do an olive version and maybe a roasted pepper version for those with strong opinions about olives
•1/4 cup chopped red onion – I used scallions
•1/2 tsp seasoned salt
•1/8 tsp garlic powder
•15 oz can black beans, drained and rinsed
•5 10 inch flour and/or corn tortillas
Combine cream cheese and sour cream.
Stir in Jack cheese, olives, onion and seasonings, then chill for 2 hours.
Puree beans in food processor.
I grated the cheese in the processor, then blended with the cream cheese and sour cream before turning it into a bowl and stirring in the olives and seasoning. I then pureed the beans in the processor bowl, picking up any little bits of the cheeses and sour cream left in the bowl, and then turned into a bowl to chill.
Spread each tortilla with thin layer of beans. Spread cream cheese mixture over beans. Roll up tightly, wrap in plastic wrap and chill.
Cut into 3/4 inch slices (on an angle is nice) and serve.