1 (8 oz.) pkg. softened cream cheese
1 c. sour cream
1 c. shredded Monterey Jack cheese
1/4 c. chopped drained pimento, - stuffed green olives
1/4 c. chopped red onion
1/2 tsp. seasoned salt
1/8 tsp. garlic powder
2 (15 oz.) cans well drained black beans
6 to 7 (10 inch) flour tortillas

Combine cream cheese and sour cream; mix until well blended. Stir in Monterey Jack cheese, olives, onions and seasonings. Chill 2 hours. Spread thin layer of cream cheese mixture on each tortilla. Puree beans in food processor or blender. Starting in middle of tortilla, spread a layer covering half of tortilla with beans. Roll up tortilla, starting with end which has the beans, tightly. Chill. Cut into 3/4 inch slices. Serve with salsa. Makes 20 to 24 serving.