Prep 15 mins
Cook 45 mins
Lighter spirals full of flavor. Taken from the Heart Healthy cookbook. Makes a great low-cal appetizer or party dish. Tip: for best result, cover tortilla rolls and refrigerate 1 to 2 hours before serving.
- 1 head fresh garlic
- 3 cups fresh spinach leaves
- 1 (15 ounce) can white beans, rinsed and drained
- 1 teaspoon dried oregano
- 1⁄4 teaspoon black pepper
- 1⁄8 teaspoon ground red pepper
- 7 (7 inch) flour tortillas
- Preheat oven to 400 degrees.
- Trim top of garlic just enough to cut tips off center cloves; discard tips.
- Moisten head of garlic with water; wrap in foil.
- Bake 45 minutes or until garlic is soft and has a mellow garlicky aroma; cool.
- Remove garlic from skin by squeezing between fingers and thumb; place in food processor.
- Rinse spinach leaves; pat dry with paper towels.
- Remove stems; discard.
- finely shred leaves by stacking and cutting several leaves at a time.
- Place in medium bowl.
- Add bean, oregano, black pepper and red pepper to food processor; process until smooth.
- Add spinach; mix well.
- Spread mixture evenly onto tortillas; roll up.
- Trim 1/2 inch off ends of rolls; discard.
- cut rolls into 1-inch pieces.
- Transfer to serving plate; garnish with fresh veggies if desired.
If you are a fan of a hummus-like bean dip, the flavor of these spirals will appeal to you. I think that more roasted garlic would increase the impact, but otherwise felt that these were a nice, light addition to the buffet at my holiday open house.