Roasted Garlic and Spinach Spirals
the Editors of Publications International, Ltd.
Roasted Garlic & Spinach Spirals
Yield
Makes 10 servings
Ingredients
| 1 | whole head fresh garlic |
| 3 | cups fresh spinach leaves |
| 1 | can (15 ounces) white beans, rinsed and drained |
| 1 | teaspoon dried oregano leaves |
| 1/4 | teaspoon black pepper |
| 1/8 | teaspoon ground red pepper |
| 7 | (7-inch) flour tortillas |
Preparation
- 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.
- 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.
- 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.
Nutritional Information
| Serving Size: | 4 spirals |
| Sodium | 293 mg |
| Protein | 6 g |
| Fiber | 1 g |
| Carbohydrate | 25 g |
| Saturated Fat | <1 g |
| Total Fat | 2 g |
| Calories from Fat | 13 % |
| Calories | 139 |
Dietary Exchange
| Starch | 1-1/2 |
| Vegetable | 1 |
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