Southwestern Chicken Pinwheels - cooking recipe

Ingredients

8 large sun-dried tomato tortillas
16 ounces cream cheese, softened
1 (1 1/4 ounce) packet taco seasoning
2 cooked boneless skinless chicken breasts, chopped fine
15 ounces black beans, drained and rinsed
2 -3 green onions, chopped
1 large tomatoes, seeded and chopped
1 cup tex-mex cheese

Preparation

In a medium bowl, mix together the cream cheese and taco seasoning until well blended.
Spread evenly onto the tortillas.
Next add the black beans, chicken, onions tomatoes and cheese in a thin layer over each tortilla - don't add too much of the toppings or else they will be hard to roll up.
Roll tightly in cling wrap and refrigerate for 8 hrs or overnight.
Slice into 1 inch slices and serve.
Note - it is easier to slice if you place them in the freezer for 1/2 hr or so first.
** I only use about 1/2 - 3/4 of the can of beans, it all depends on how much you like them **.
** I only use about 1/2 the package of taco seasoning as well as I find a full packet to be a little too salty **.