Ingredients
- 6-8 (6") flour tortillas
- 2 cups black beans, drained and rinsed
- 8 oz light cream cheese (Neufchatel cheese), softened
- 1/2 cup light sour cream
- 1 cup pepper jack cheese, grated
- 4 tablespoons salsa (hot), I don't suggest a "chunky" style
- 1/2 teaspoon garlic, minced
- 1 teaspoon shallot, grated
- 1/2 teaspoon salt (more or less to taste)
- 1/4 teaspoon pepper
How to Make
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Step 1: Cheese ... Mix (beat) the cream cheese, sour cream, pepper jack cheese, salt and pepper together in a small bowl, and set to the side. You want the cheese mixture soft when you make he wraps.
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Step 2: Beans ... In a small saute pan, add the garlic, shallot, beans and salsa and bring to medium heat. Cook five minutes, remove from the heat and transfer to a food processor. Pulse to puree the bean mixture, then transfer to a bowl to cool. Note: I like to use HOT salsa to give it a little bite, but if you don't like anything to spicy - use a medium or mild salsa.
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Step 3: Wrap ... Spread the bean mixture over each tortilla and then the cheese over the beans. Roll up tightly and wrap in saran wrap; make sure to twist the ends tightly. Refrigerate for at least 1 hour up to 8 hours.
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Step 4: Serve ... Remove from the plastic wrap, cut the ends off and slice into 4-6 slices per wrap. ENJOY!
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