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.

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Servings: 6
Prep Time: 20 mins
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    1  15  ounce can 
    white kidney beans, rinsed and drained
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    1/2 8  ounce package 
    reduced-fat cream cheese (Neufchatel), softened
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    1/4  cup 
    packed fresh basil
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    1   tablespoon 
    fat-free milk
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    small cloves garlic, quartered
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    1/8  teaspoon 
    freshly ground black pepper
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    1/3  cup 
    roasted red sweet peppers, drained and finely chopped
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    6  6  inches 
    flour tortillas
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    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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