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).
•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.