Roasted Pepper Roll-ups

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 (15 ounce) can 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
• 1 cup packed spinach leaves

Recipe

• 1 for the filling, in a blender container of food processor bowl combine the beans, cream cheese, basil, milk, garlic, and black pepper.
• 2 cover and blend or process until smooth.
• 3 stir in roasted sweet peppers.
• 4 to assemble, spread about 1/3 c of the filling evenly over each tortilla to within 1/2 inch of the edges.
• 5 arrange spinach leaves over filling to cover.
• 6 carefully roll tortillas up tightly.
• 7 cover and chill roll-ups for 2 to 24 hours.
• 8 to serve, use a sharp knife to cut roll-ups crosswise into 1 1/2-inch slices.
• 9 serve immedietly.