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 or KRAFT Shredded Monterey Jack Cheese
• 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/4 tsp. onion salt
• 1 cup canned black beans, rinsed, drained
• 3 flour tortillas (10 inch)
• TACO BELL Thick & Chunky Salsa

1. Mix cheeses, sour cream and onion salt with electric mixer on medium speed until well blended.
2. Place beans in food processor container fitted with steel blade or blender container; cover.
3. Process until smooth.
4. Spread thin layer of beans on each tortilla; spread cheese mixture over beans.
5. Roll tortillas up tightly.
6. Refrigerate 30 minutes.
7. Cut into 1/2-inch slices.
8. Serve with salsa.

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

Taken from www.kraftrecipes.com/recipes/black-bean-pinwheels-52115.aspx (may not work)