Black Bean Pinwheels

3/4 c. cooked black beans (may use canned)
3 oz. cream cheese, softened
2 tsp. finely chopped jalapeno peppers
1 c. shredded cheddar cheese
1/2 medium sweet red pepper, finely chopped
2 green onions, finely chopped
8 - 6 inch flour tortillas

In a medium bowl, mash 1/2 c. of the beans. Stir in remaining 1/4 c. beans, cream cheese, and jalapeno peppers. Spread on tortillas. Sprinkle with cheese, red pepper and green onions. Roll up tightly. Wrap in plastic wrap and chill for 2 to 8 hours. When ready to serve, slice into 3/4 inch slices. Serve with salsa or guacamole.

3/4 c. cooked black beans (may use canned)
3 oz. cream cheese, softened
2 tsp. finely chopped jalapeno peppers
1 c. shredded cheddar cheese
1/2 medium sweet red pepper, finely chopped
2 green onions, finely chopped
8 - 6 inch flour tortillas

In a medium bowl, mash 1/2 c. of the beans. Stir in remaining 1/4 c. beans, cream cheese, and jalapeno peppers. Spread on tortillas. Sprinkle with cheese, red pepper and green onions. Roll up tightly. Wrap in plastic wrap and chill for 2 to 8 hours. When ready to serve, slice into 3/4 inch slices. Serve with salsa or guacamole.