Preheat oven to 400°F. Trim top off garlic; discard. Moisten head of garlic with water; wrap in foil. Bake 45 minutes or until garlic is softened; cool completely.
Squeeze garlic into food processor or blender; discard skins. Add beans, oregano, black pepper, and ground red pepper; process until smooth. Stir in spinach.
Spread mixture evenly onto tortillas; roll up jelly-roll style. Cover and refrigerate 1 to 2 hours.
To serve, trim 1/2 inch off ends of rolls; discard. Cut rolls into 1-inch pieces.
Calories: 139 calories, Carbohydrates: 25 g, Protein: 6 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 293 mg, Fiber: 1 g
Exchanges per serving: 1 1/2 Bread/Starch, 1 Vegetable.
Copyright Diabetic Cooking.