PREPARATION:

1. Preheat oven to 400°F. Trim tops off garlic; discard. Moisten head of garlic with water; wrap in foil. Bake 45 minutes or until garlic is soft; cool.
2. Meanwhile, rinse spinach leaves; pat dry with paper towels. Remove stems; discard. Finely shred leaves by stacking and cutting several leaves at a time. Place in medium bowl.
3. Remove garlic from skin; place garlic in food processor. Add beans, oregano, black pepper and red pepper to food processor. Cover; process until smooth. Add to spinach; mix well. Spread mixture evenly onto tortillas; roll up jelly-roll style.* Trim 1/2 inch off ends of rolls; discard. Cut rolls into 1-inch pieces. Transfer to serving plates; garnish, if desired.

   *For best results, at this point, cover tortilla rolls and refrigerate 1 to 2 hours before slicing.