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Roasted Pepper Roll-Ups




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




1 15-ounce can white kidney beans, rinsed and drained
1/2 of an 8-ounce package reduced-fat cream cheese (Neufchatel), softened
1/4 cup packed fresh basil
1 tablespoon fat-free milk
2 small cloves garlic, quartered
1/8 teaspoon fat-free 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 flour tortillas
1 cup packed spinach leaves


Recipe



1. 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.
2. To assemble, spread about 1/3 cup 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 hours to 24 hours.
3. To serve, use a sharp knife to cut roll-ups crosswise into 1-1/2-inch slices. Serve immediately. Makes 6 servings.