• 2 ounces cream cheese, softened
• 1/4 cup sour cream
• 1 ounce Monterey Jack cheese, shredded
• 1 Tbs. pimiento-stuffed green olives, well drained and chopped
• 1 Tbs. red onion, chopped
• 1/8 tsp. seasoned salt
• dash of garlic powder
• 1/4 lb. canned black beans, drained
• 1-1/4 10 inch flour tortillas
• 1/2 cup salsa

Combine cream cheese and sour cream in a bowl. Mix thoroughly. Stir in next 5 ingredients. Chill 2 hours. Purée beans in a food processor or blender. Spread each tortilla with a thin layer of beans. Spread cream cheese mixture over beans. Roll up tightly. Chill 1 hour. Cut into 3/4 inch slices. Serve with salsa.

Per serving: calories 217, fat 12.2g, 50% calories from fat, cholesterol 29mg, protein 7.2g, carbohydrates 20.1g, fiber 3.1g, sugar 3.4g, sodium 381mg, diet points 5.2.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.3, Fruit: 0.0, Bread: 1.1, Lean meat: 0.4, Fat: 2.0, Sugar: 0.0, Very lean meat protein: 0.0

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