Total Time
40mins
Prep 20 mins
Cook 20 mins

I substituted red bell peppers for the roasted peppers and it was wonderful. You can also expirement with the type of bean you use for this recipe. The filling also makes a nice dip for crunchy vegetables or chips. exchanges: 1 1/2 starch, 1 fat

Ingredients Nutrition

Directions

  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.

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