Roasted Pepper Roll-ups

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

• Ready In: 40 mins
• Serves: 6

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
• 1  cup  packed  spinach leaves

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.