Thursday, May 17, 2012

Roasted Pepper Roll-Ups


1 15-ounce can white kidney beans, rinsed and drained
1/2 of an 8-ounce package cream cheese, softened
1/4 cup packed fresh basil
1 tablespoon 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-inchflour tortillas
1 cup packed spinach leaves


Combine the cream cheese, milk, basil, garlic, beans and black pepper in a blender until smooth. Stir the sweet peppers into the cream cheese mixture.

Spread about 1/3 cup of the cream cheese mix over each of the tortilla, leave about ½ inch along the edges. Place the spinach leaves over the filling, and roll each tortilla tightly. Cover and refrigerate the rolled tortillas for 2-24 hrs before serving.

Using a sharp knife, cut the tortillas crosswise in slices about 1-1/2 inch wide to serve.

 Serves 6


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