Roasted Pepper Roll-Ups

Ingredients:

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

Directions:

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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