In a bowl, mix the softened cream cheese with finely chopped chipotle in adobo.
Heat each tortilla (plain, tomato-flavored, and spinach-flavored) in the microwave or oven just until soft.
Spread each tortilla with about 2 tablespoons of the chipotle cream cheese mixture and 1/4 cup of refried black beans.
Roll up the tortillas tightly. Wrap them in plastic wrap and refrigerate to firm up.