Yield: 2 dozen

Ingredients

• 2 8 oz packages of cream cheese
• 2 cups shredded monterey jack cheese
• 1/2 cup sour cream
• 1 tsp onion salt
• 2 15 oz can black beans, rince and drain
• 1/4 cup salsa
• 12 8 inch flour tortillas
• 1 10 oz package of freash spinach
• 2 (7-ounce) jar roasted sweet red peppers

Preparation

Drain roasted peppers, and pat dry with paper towels; coarsely chop.
Beat first 4 ingrredients in large bowl with mixer and set aside
Process beans and salsa until smooth
Spread bean mixture, then cheese mixture and top with peppers and spinach
Roll tortillas tightly
Wrap rolls in plastic wrap, and chill 1 hour before slicing.