Ingredients:
- 3 large 10" flour tortillas
- 1 package cream cheese (we use reduced fat or fat free)
- 2 Tbsp. light sour cream
- 2 cans refried black beans
- Shredded cheddar cheese
- 1 can black olives, diced
- 1 large avocado, diced
- 3 green onion stalks, sliced
- Fresh cilantro
- Garlic salt and pepper, to taste
Cream cheese mixture:
In a food processor, blend together cream cheese, sour cream, about a 1/4 cup of fresh cilantro, and garlic salt and pepper to taste. Set aside.
If you can't find refried black beans in the can:
In a food processor, blend together 2 cans of drained low sodium black beans with some cilantro, one half of a chipotle pepper (from jar or can), and garlic salt to taste. Cook in a non-stick skillet until bean mixture thickens.
Spread a thin layer of bean mixture on each tortilla, then a thin layer of the cream cheese mixture.
Top with a layer of shredded cheese, and do the same with the chopped black olives, diced avocado (use avocado sparingly, or you may use 2 avocados instead of 1), and green onion. Top with a light layer of fresh cilantro pieces and roll the tortillas tightly.
Cover each roll in saran wrap and refrigerate for two hours, or over night. When ready to serve, cut off the unusable ends (and eat them, because they're yummy), and slice the rolls about an inch thick.
