Roasted Pepper Roll-Ups

This bean, cream cheese, basil, and sweet pepper spread is delicious on flour tortillas. Make several to wrap, refrigerate, and serve it as a vegetarian lunch or snack.

Roasted Pepper Roll-Ups
20 mins
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  • 1 15 ounce can white kidney beans, rinsed and drained
  • 1/2 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 freshly ground black pepper
  • 1/3 cup roasted red sweet peppers, drained and finely chopped
  • 6 6 inches flour tortillas
  • 1 cup packed spinach leaves
For filling, in a blender or food processor combine the beans, cream cheese, basil, milk, garlic, and black pepper. Cover and blend or process until smooth. Stir in roasted sweet peppers.
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.
To serve, use a sharp knife to cut roll-ups crosswise into 1-1/2-inch slices. Serve immediately. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 173, Fat, total (g) 7, chol. (mg) 15, sat. fat (g) 3, carb. (g) 24, fiber (g) 4, pro. (g) 8, vit. A (IU) 486, vit. C (mg) 22, sodium (mg) 289, calcium (mg) 50, iron (mg) 2, Starch () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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