The secret to a non-soggy pinwheel is drainage. Ensure your green chiles and black beans are patted completely dry with a paper towel before adding them to the mix.

In a medium bowl, beat the softened cream cheese, sour cream, lime juice, lime zest, and taco seasoning until smooth. The lime juice acts as an emulsifier, making the filling easier to spread while adding a fresh "pop."

Stir in the shredded cheese, drained chiles, mashed black beans, green onions, and cilantro.

Lay a tortilla flat. Spread a thin, even layer of the mixture over the entire surface, leaving only a tiny ¼-inch border at the very top edge. This border acts as the "glue" when you reach the end of the roll.

Roll the tortilla as tightly as possible, starting from the bottom. If the roll is loose, the pinwheels will have gaps in the center.

Wrap each individual log tightly in plastic wrap, twisting the ends like a candy wrapper to maintain pressure. Refrigerate for at least 2 hours. This allows the cream cheese to firm back up, making the logs much easier to slice.

Use a sharp serrated knife to trim the uneven ends (the "chef's snack"), then slice the log into 1-inch rounds. Wipe the knife blade between cuts for the cleanest look.