Name: Roasted Red Pepper Italian Pinwheels
Prep time: 10 min
Total time: 10 min
Ingredients: 2 garlic cloves, roughly chopped; 1/4 cup grape seed oil (you can sub olive oil if desired); 1 15 oz. can Great Northern Beans, rinsed and drained; 1/4 cup vegan "parmesan cheese" (recipe below in the helpful hints section of this post); 2 tsp Italian seasoning; 1/2 cup roasted red peppers, patted dry and diced; 1/3 cup frozen chopped spinach, thawed and squeezed dry; pinch of salt and pepper; 2 large whole wheat tortillas, or gluten-free variety

Description

Delicious, vegan friendly Roasted-Red Pepper Italian Pinwheels come together in 15 minutes with 9 ingredients. It's the perfect crowd-pleasing summer appetizer. #vegan #glutenfree #plantbased #wholefood

Ingredients

Scale

2 garlic cloves, roughly chopped
1/4 cup grape seed oil (you can sub olive oil if desired)
1 15 oz. can Great Northern Beans, rinsed and drained
1/4 cup vegan "parmesan cheese" (recipe below in the helpful hints section of this post)
2 tsp Italian seasoning
1/2 cup roasted red peppers, patted dry and diced
1/3 cup frozen chopped spinach, thawed and squeezed dry
pinch of salt and pepper
2 large whole wheat tortillas, or gluten-free variety

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Instructions

In the bowl of a food processor, combine garlic, grape-seed oil, beans, vegan "parmesan,", Italian seasoning and salt/pepper. Pulse until smooth.
Remove mixture from food processor and place into a medium mixing bowl. Add peppers and spinach. Stir to incorporate. Taste and add additional seasoning as needed.
Cover each of the tortillas with 1/2 of the bean mixture (make sure to go all the way to the edge). Top with spinach leaves (make sure to leave one end "spinach leaf-less" so that the tortilla can stick to itself and create a seal.
Roll tortilla tightly and place it seam down on serving platter. Refrigerate for 15 minutes prior to using a seated knife to slice the rolls into 1" sections.