JALAPENO PINTO PINWHEELS

1 8-ounce package cream cheese

1/3 cup finely chopped red onion

1/2 teaspoon seasoned salt

1/8 teaspoon garlic powder

1/4 cup chopped pimentos

5 large flour tortillas

1 cup shredded Monterey Jack cheese

1 cup sour cream

2 finely chopped jalapeno peppers

1 15-ounce can pinto beans, drained

1/2 cup chopped black olives

1 small bottle chunky salsa

Blend everything together except the beans and tortillas. Cover and refrigerate for at least three hours. Whip beans in a food processor until smooth. Spread each tortilla with a thin layer of beans, covered with thin layer of the refrigerated mixture. Roll up the tortillas tightly, wrap in foil and refrigerate for one hour. Cut into one-inch slices and serve "pinwheel" side up on plate garnished with salsa.