White Bean & Roasted Red Pepper Roll-Ups

These easy-to-assemble roll-ups are packed with creamy white beans and sweet roasted red peppers, perfect for a quick lunch or light dinner!

Prep Time:
15 minutes
Cook Time:
Total Time:
40 minutes
Yield:
4 servings

Ingredients

2 cups white beans*

1 (340 ml jar) roasted red peppers, drained, patted dry, and diced

4 oz cream cheese, softened

½ medium bell pepper (any colour), finely diced

1 tsp cumin

4 large flour tortillas

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Instructions

  1. In a medium bowl, add beans and mash with a fork until mostly smooth. 
  2. Add roasted red peppers, cream cheese, bell peppers, and cumin; mix until ingredients are combined and evenly distributed.
  3. Lay a large flour tortilla flat on a clean surface. Spread ¼ of the bean and roasted red pepper mixture evenly over the entire surface of the tortilla, leaving a small border around the edges. 
  4. Starting from one end, tightly roll up the tortilla into a log. Repeat with the remaining tortillas and filling. Refrigerate 30 minutes for easier slicing.
  5. Slice into ½-inch rounds. Serve immediately, or refrigerate for a later snack.

Notes

Tips:

  • Any white bean (Navy, Great Northern, Cannellini, or even Kidney) will work well in the spread. Choose what you have on hand!
  • Add a pinch of cayenne pepper or a dash of hot sauce to the bean spread for extra heat.
  • The bean and roasted red pepper spread can be made a day in advance and stored in an airtight container in the refrigerator. Assemble the wraps just before serving for the freshest taste.
  • For a crispy version of this recipe, place on a parchment-lined baking sheet and bake at 375°F (190°C) for 10 minutes, until tortilla is golden brown.

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*Use 2 cups soaked and cooked white beans or 1 (540 mL) can of white beans, drained and rinsed.

Nutrition

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