1 15-ounce can white kidney beans, rinsed and drained
1/2 of an 8-ounce package reduced-fat cream cheese, softened
1/4 cup packed fresh basil
1 tablespoon fat-free or 1% milk
2 small cloves garlic, quartered
1/8 teaspoon fat-free or 1% milk
2 small cloves garlic, quartered
1/8 teaspoon freshly ground black pepper
1/3 cup roasted red sweet peppers, drained and finely chopped
6 6-inch whole-grain whole wheat flour tortillas
1 cup packed spinach leaves
Directions
For filling, in a blender container or food processor bowl combine the beans, cream cheese, basil, milk, garlic, and black pepper. Cover and blend or process until smooth. Stir in roasted sweet peppers.
To assemble, spread about 1/3 cup of the filling evenly over each tortilla to within ½ inch of the edges. Arrange spinach leaves over filling to cover. Carefully roll tortillas up tightly. Cover and
chill roll-ups for 2 hours to 24 hours.
To serve, use a sharp knife to cut roll-ups crosswise into 1-1/2-inch slices. Serve immediately.
