Roasted Pepper Roll Ups Recipes

ROASTED PEPPER ROLL-UPS

Roasted Pepper Roll-ups image

I substituted red bell peppers for the roasted peppers and it was wonderful. You can also expirement with the type of bean you use for this recipe. The filling also makes a nice dip for crunchy vegetables or chips. exchanges: 1 1/2 starch, 1 fat

Provided by khah3765

Categories Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 (15 ounce) can white kidney beans, rinsed and drained
4 ounces low-fat cream cheese, softened (Neufchatel)
1/4 cup packed fresh basil
1 tablespoon nonfat milk
2 cloves garlic, quartered
1/8 teaspoon fresh ground black pepper
1/3 cup roasted red sweet pepper, drained and finely chopped
6 6-inch flour tortillas
1 cup packed spinach leaves

Steps:

For the filling, in a blender container of food processor bowl 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 c 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 to 24 hours.
To serve, use a sharp knife to cut roll-ups crosswise into 1 1/2-inch slices.
Serve immedietly.

Nutrition Facts : Calories 207.1, Fat 7.2, SaturatedFat 3.4, Cholesterol 14.4, Sodium 481.7, Carbohydrate 27.5, Fiber 4.4, Sugar 2.4, Protein 8.5

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