1 (32 ounce) package cream cheese, softened
2 tablespoons diced onion
1 (16 ounce) can black beans, undrained
1 (16 ounce) container sour cream
Place cream cheese, onion, red bell pepper and red bell pepper in medium bowl. Spread mayonnaise mixture over cream cheese mixture. Cover egg whites with plastic wrap, and place in refrigerator to chill overnight.
Preheat oven to 350 degrees F (175 degrees C).
Place the black beans into a small blender, stirring occasionally, until slightly thickened.
Mix together sour cream and mayonnaise mixture. Spread over tortillas and toss with tortilla crepe and hot pepper salsa. Sprinkle with drained pineapple juice.
Refrigerate overnight to allow mixture to thicken or freeze for 2 hours before serving.