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SUN-DRIED TOMATO, BASIL AND SPINACH PINWHEELS
Sun-Dried Tomato, Basil & Spinach Pinwheels
Prep Time
15 mins
Total Time
15 mins
Lunch or appetizer - these easy vegan pinwheels are layered with white beans, sun dried tomatoes, basil and pine nuts.
Course: Appetizer, Main Course
Cuisine: American
Keyword: pinwheels, roll ups, vegan pinwheels
Calories: 50 kcal
Ingredients
White Bean Spread
- 1 15 oz can white beans, rinsed (navy, cannelini, etc)
- 2 Tbs olive oil
- 1 clove garlic minced
- Zest of 1 lemon and 1/2 lemon juiced
- 1/2 tsp Kosher salt
- freshly ground pepper to taste
Assembly
- 1/3 cup sun dried tomatoes, finely chopped (not packed in oil)
- 2 Tbs pine nuts, toasted and crushed
- about 45-50 basil and baby spinach leaves any ratio of basil to spinach will work
- 3 to 4 tortillas
Instructions
- Blend all ingredients for white bean spread together in a Cuisinart until smooth like hummus. Season with more salt and pepper to taste.
- Mix in the crushed pine nuts into the spread by hand.
- Place three tortillas on a flat surface and evenly divide the white bean spread between the 3 tortillas.
- Spread the mixture to the very edges of each tortilla. This the glue that is going to seal the roll ups so it's important to get it to the edges.
- Lay the chopped sun dried tomato pieces, basil and spinach leaves flat over every inch of each tortilla EXCEPT for about 2" on one side - that needs to remain uncovered so that the end of the tortilla roll up will stick together. Press leaves down slightly before rolling to make sure everything sticks.
- Roll each tortilla up as tightly as you can - rolling towards the uncovered edge.
- Refrigerate until ready to serve or cut into 2" pin wheels and serve immediately.
Notes
*adapted from a recipe viewed on Minimalist Baker
Nutrition Facts
Sun-Dried Tomato, Basil & Spinach Pinwheels
Amount Per Serving (1 g)
Calories 50
* Percent Daily Values are based on a 2000 calorie diet.
This article and recipe adapted from this site
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