START TO FINISH: 20 minutes MAKES 6 sandwiches
1 19-ounce can cannellini beans (white kidney beans), rinsed and drained
4 ounces soft goat cheese (chèvre)
1 tablespoon snipped fresh oregano
1 tablespoon snipped fresh Italian (flat-leaf) parsley
6 8-inch whole wheat flour tortillas
6 cups fresh baby spinach
1 12-ounce jar roasted red sweet peppers, drained and thinly sliced
1 In a medium bowl slightly mash beans with a fork. Stir in cheese, oregano, and parsley.
2 Stack and wrap tortillas in microwave-safe paper towels. Microwave on 100 percent power (high) for 30 to 40 seconds or until warm.
3 Spread bean mixture on warm tortillas. Top with spinach and roasted peppers. Roll up tortillas. Cut diagonally in half.
PER SANDWICH: 248 cal., 8 g total fat (4 g sat. fat), 9 mg chol., 552 mg sodium, 31 g carb., 16 g fiber, 18 g pro.
Vegan Icon make it vegan
Substitute desired soy cheese for the goat cheese.
tip
Spice up your sandwich spread. Mix your favorite herb or spice into mashed avocados, mashed beans, light mayonnaise, or reduced-fat cream cheese to give your sandwich a new flavor spin.
