Place beans in a food processor; cover and process until pureed. In a small bowl, combine the cream cheese and sour cream until smooth; stir in the Monterey Jack cheese, olives, onion, seasoned salt and garlic powder. Spread about 3 tablespoons beans over each tortilla; top with 1/2 cup cheese mixture., Roll up tightly. Wrap and refrigerate for at least 30 minutes. Unwrap and cut each into 10 slices. Serve with salsa.