Black Bean Pinwheels

• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup KRAFT Shredded Monterey Jack Cheese with Jalapeno Peppers
• 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/4 tsp. onion salt
• 1 cup canned black beans, drained, rinsed
• 3 flour tortillas (6 inch)

1. Mix cheeses, sour cream and onion salt in small bowl with electric mixer on medium speed until well blended.
2. Place beans in food processor or blender container; cover.
3. Process until smooth.
4. Spread evenly onto tortillas; top evenly with cheese mixture.
5. Roll tortillas up tightly.
6. Wrap individually in plastic wrap.
7. Refrigerate at least 30 minutes.
8. Cut ends from tortillas; discard.
9. Cut each roll-up into 5 slices.
10. Serve with TACO BELL Thick & Chunky Salsa.

philadelphia cream cheese, shredded monterey jack cheese, s, onion salt, black beans, flour tortillas

Taken from www.kraftrecipes.com/recipes/black-bean-pinwheels-52114.aspx (may not work)