Roasted Pepper Roll-Ups
Recipe from Better Homes and Gardens
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.
Prep Time: 20 mins
see savings1 15 ounce canwhite kidney beans, rinsed and drained
see savings1/2 8 ounce packagereduced-fat cream cheese (Neufchatel), softened
see savings1/4 cuppacked fresh basil
see savings1 tablespoonfat-free milk
see savings2small cloves garlic, quartered
see savings1/8 teaspoonfreshly ground black pepper
see savings1/3 cuproasted red sweet peppers, drained and finely chopped
see savings6 6 inchesflour tortillas
see savings1 cuppacked spinach leaves
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.
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