In a mixing bowl, combine the rinsed and drained black beans with the Challenge Salsa Cream Cheese. Use a spatula to mix until smooth and well combined.
Fold in the freshly chopped cilantro, ensuring it is evenly distributed throughout the mixture.
Lay out one large tortilla on a clean surface. Spread a generous layer of the cream cheese mixture over the entire surface of the tortilla, leaving a small border around the edges.
Starting from one end, carefully roll the tortilla tightly away from you, ensuring that the filling stays inside. Repeat this process with the remaining tortillas and filling.
Using a sharp knife, slice the rolled tortillas into 1-inch pinwheels. Arrange them on a serving platter and enjoy immediately, or cover them with plastic wrap and refrigerate until ready to serve.
