Roasted Pepper Roll-Ups
Ingredients
- 1 (15 ounce) can white kidney beans, rinsed and drained
- 4 ounces low-fat cream cheese, softened (Neufchatel) ⓘ
- 1/4 cup packed fresh basil ⓘ
- 1 tablespoon nonfat milk ⓘ
- 2 cloves garlic, quartered ⓘ
- 1/8 teaspoon fresh ground black pepper ⓘ
- 1/3 cup roasted red sweet pepper, drained and finely chopped ⓘ
- 6 6-inch flour tortillas ⓘ
Instructions
- For the filling, in a blender container of 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 c of the filling evenly over each tortilla to within 1/2 inch of the edges.
- Arrange spinach leaves over filling to cover.
- Carefully roll tortillas up tightly.
- Cover and chill roll-ups for 2 to 24 hours.
- To serve, use a sharp knife to cut roll-ups crosswise into 1 1/2-inch slices.
- Serve immedietly.
Nutrition & Diet Analysis (per serving)
456
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).