Roasted Pepper Roll-Ups - cooking recipe

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

Preparation

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.