Veggie Tortilla Roll-ups

Veggie Tortilla Roll Ups
Serves 2-3

  • 1/4 cup vegan cream cheese substitute (I used Tofutti Better than Cream Cheese)
  • 3/4 cup cannellini beans
  • 2 tablespoons chopped scallions
  • 3 teaspoons dried basil
  • sprinkle of salt
  • sprinkle of fresh ground black pepper
  • 1/2 teaspoon fresh lemon juice
  • 3 large tortillas (I used Trader Joe's Habanero Lime Flour Tortillas)
  • 1 carrot, thinly sliced
  • 2 cups arugula
  • 1 bell pepper, thinly sliced
  • 1/2 avocado, sliced

  1. Combine the vegan cream cheese and cannellini beans in a food processor. 
  2. You can also crush the beans with a fork and stir to combine if you don't have a food processor or if you're like me and really hate cleaning the thing. 
  3. In a medium bowl, stir together the cream cheese/bean mixture, scallions, dried basil, salt, pepper and lemon juice. 
  4. Spread the mixture in a thin layer over the tortillas, making sure to spread it all the way to the edges.
  5. Place the sliced carrot, arugula, sliced bell pepper and sliced avocado on each tortilla.
  6. Roll each tortilla as tightly as possible, then wrap in plastic wrap.
  7. Place the tortillas in the refrigerator for one hour.
  8. Remove from the refrigerator, slice and enjoy.