1 (4 ounce) can refried black beans, divided
1 bunch chopped onion
1 bunch lettuce, cut into strips
2 tomatoes
3 green onions, chopped
6 ounces taco seasoning mix
1 (2 ounce) package taco-style flour tortillas
1 (1.25 ounce) package (non-instructional) Mexican-style flour tortillas
salsa
Slice refried beans into 1/4 inch slices. In a bowl, mix 1/2 cup of the beans into the onion, then add the lettuce, tomato slices, green onions, remaining beans, taco seasoning and taco-style flour. Shape mixture into a ball, roll in cheese and place on a cookie sheet. Cover and refrigerate for about 1 hour. Use a 1 1/4 inch slotted spoon to flatten mixture.
Preheat oven on broiler setting. Also preheat the oven on broiler setting.
Bake rolled taco-style dip in preheated oven on broiling mat until golden brown, 30 minutes. Top each roll with an onion layer of lettuce. Spread 3 tablespoons of salsa over each dish. Place flour between two pieces of aluminum foil. Secure with kitchen twine.