Black Bean Stew
INGREDIENTS:
4 oz PHILADELPHIA BRAND Cream
-Cheese softened
1/2 c (2 oz.) KRAFT Mexican Style
-Natural Finely Shredded
-Cheddar and Monterey Jack
-Cheese with Jalapeno
-Peppers
1/4 c BREYER'S or KNUDSEN Sour
-Cream
1/4 ts Onion salt
1 c Canned black beans rinsed
-drained
3 10-in flour tortillas
4 oz PHILADELPHIA BRAND Cream
-Cheese softened
1/2 c (2 oz.) KRAFT Mexican Style
-Natural Finely Shredded
-Cheddar and Monterey Jack
-Cheese with Jalapeno
-Peppers
1/4 c BREYER'S or KNUDSEN Sour
-Cream
1/4 ts Onion salt
1 c Canned black beans rinsed
-drained
3 10-in flour tortillas
Prep Time:15 mins. Skill: Learning Cook Ready In:45 mins.
MIX cheeses, sour cream and onion salt with electric mixer on medium speed until well blended.
PLACE beans in food processor container fitted with steel blade or blender container; cover. Process until smooth. Spread thin layer of beans on each tortilla; spread cheese mixture over beans.
ROLL tortillas up tightly. Refrigerate 30 minutes. Cut into 1/2-inch slices. Serve with salsa.
MIX cheeses, sour cream and onion salt with electric mixer on medium speed until well blended.
PLACE beans in food processor container fitted with steel blade or blender container; cover. Process until smooth. Spread thin layer of beans on each tortilla; spread cheese mixture over beans.
ROLL tortillas up tightly. Refrigerate 30 minutes. Cut into 1/2-inch slices. Serve with salsa.