1 whole head garlic
1 can (about 15 ounces) white beans, rinsed and drained
1 teaspoon dried oregano
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
3 cups spinach leaves, finely shredded
7 (7-inch) flour tortillas
Preheat oven to 400°F. Trim top off garlic; discard. Moisten head of garlic with water; wrap in foil. Bake 45 minutes or until garlic is softened; cool completely.
Squeeze garlic into food processor or blender; discard skins. Add beans, oregano, black pepper, and ground red pepper; process until smooth. Stir in spinach.
Spread mixture evenly onto tortillas; roll up jelly-roll style. Cover and refrigerate 1 to 2 hours.
To serve, trim 1/2 inch off ends of rolls; discard. Cut rolls into 1-inch pieces.
Yield: 10 servings.
Serving size: 4 spirals.
Nutrition Facts Per Serving:
Calories: 139
Carbohydrates: 25 g
Protein: 6 g
Fat: 2 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 293 mg
Fiber: 1 g
Exchanges per serving:
1 1/2 Bread/Starch, 1 Vegetable.
These are full of anti oxidants