1     15 oz can of white kidney beans, rinsed and drained
1/2  of an 8 oz. package of reduced fat cream cheese softened
1/4  cup fresh basil
1     tbsp fat-free milk
2     small cloves of garlic finely chopped
1/2  tsp of freshly ground black pepper
1     Pinch of white pepper
1/3  cup roasted sweet red peppers, drained and finely chopped
6     flour tortillas, and
1     cup of washed and dried spinach leaves

In a blender or food processor, combine the black and white pepper, beans, garlic, cream cheese milk and basil and process until smooth.  Add and stir the red peppers.

Spread the filling on top of the tortilla and cover it with spinach leaves.  Roll the tortilla as tightly as you can. Cover your dish and chill from 2 1/2 to 24 hours.

After chilling, with a sharp knife cut the tortillas into 2 inches slices.  Serve immediately and enjoy your snack.

(24 g carbohydrate, 4 g of fiber, 8 g protein)