Wash the spinach leaves and dry them well with a paper towel, before chopping up the leaves into smaller pieces.
Warm a tortilla in a large saucepan or skillet on a low heat setting (if you don't have time, you can skip this step).
Mash the cooked or canned white navy beans with the creamy sauce until well mixed together. Add a pinch of salt & pepper if desired.
Remove the warmed tortilla from the skillet and place onto a large plate. Spread on a third of the creamy mashed bean mixture. Top with the chopped spinach leaves.
Roll up the filled tortilla like a carpet, and slice into spiral bites. Repeat this process with the other tortilla wraps.
This is a basic set up, but you can add other filling ingredients if you want, such as sliced bananas, sweet potato, or vegan ‘cheese’ shreds. If you don’t have spinach leaves, you can substitute other leafy greens like chopped baby kale leaves, romaine lettuce or use a mix of baby spinach and baby kale leaves.
If you are using regular canned white navy beans (not the unsalted kind), these will likely already have salt as one of the ingredients. Check the ingredients of the can. If so, you may not need to add any salt at all. Taste the filling to see if you need to add additional seasoning. You can also try this recipe with other types of cooked beans like white cannellini beans or red kidney beans.