I used the plain tortillas since that's what I had on hand but it would be even better with spinach or tomato tortillas and adds a splash of colour as well.
Tortillas - about 6
For the filling:
Light Cream Cheese - 1 (8 oz) pack, softened
Black beans - about half cup, drained and mashed coarsely (I used canned)
Red bell pepper - half medium, chopped
Fresh spinach - 2 cups, chopped
Carrot - 1 big, shredded
Chilli powder - 1/2 tsp to 1 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp to 1 tsp
Salt & Pepper - to taste
Pepperjack cheese - 1/4 cup, shredded
Tomato Ketchup - 2 tsp
Chilli sauce (I used Sriracha) - 1 to 2 tsp
1) Stir together all of the above ingredients under the filling to a thick consistency.
2) Spread a thick layer on the tortillas with some space around the edges.
3) Roll the tortilla tightly and wrap each in cling wrap and refrigerate for atleast a few hours or overnight. This will help the cream cheese solidify a bit so cutting into it will be easier.
4) Cut these into thick slices when ready to serve and be prepared for a tasty treat.