Tortilla Rolls with Corn and Black Bean Salsa

Corn and black bean salsa:
1 (13-ounce) can black beans, drained and rinsed
3 tablespoons extra-virgin olive oil
1/2 cup thinly sliced green onions (including 1 inch of green parts)
1 red bell pepper, seeded, deribbed, and diced
2 cloves garlic, minced
1 jalapeño chili, seeded and minced
1 cup fresh or frozen corn kernels
1 teaspoon ground cumin
1/4 cup fresh cilantro leaves, minced
Salt and freshly ground pepper
1 pound spinach, stemmed, steamed for 3 minutes, and squeezed dry
8 ounces cream cheese
1 (4-ounce) can peeled green chilies, drained
1/4 cup finely chopped green onion
8 large flour tortillas

Preparation
For the salsa: Put the beans in a medium bowl and toss with the olive oil. Add the green onions, bell pepper, garlic, jalapeño, and corn; toss to blend. Season with cumin, cilantro, and salt and pepper to taste.

Combine the spinach, cream cheese, and chilies in a food processor and pulse to a smooth consistency. Stir in the green onion.

Spread about 2 heaping tablespoons cream cheese mixture onto each tortilla and roll up. Cut crosswise into 1-inch-thick diagonal slices and arrange on a platter. Put a small spoonful of salsa on top of each slice and serve.

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