Pesto white bean tortilla roll-ups

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Pesto white bean tortilla roll-ups - these are quick and easy to make, but they're so creamy and have so much flavour! Perfect for a vegetarian lunchbox or as party food.

I’m always being asked to share more lunch options, so hopefully some of you will enjoy this recipe. These pesto white bean tortilla roll-ups may not look like much, but they’re seriously tasty, and brilliant for popping in a lunchbox. They’re stuffed with a classic combination of basil, tomato and mozzarella, with white beans for extra protein and to make them nice and creamy. Tortilla roll-ups are so simple, but they’re possibly one of my favourite ever lunches. Don’t underestimate these little bites!

Pesto white bean tortilla roll-ups - these are quick and easy to make, but they're so creamy and have so much flavour! Perfect for a vegetarian lunchbox or as party food.

I used a food processor to blitz up the white beans with some fresh basil – they make a creamy hummus-like mixture which is just irresistible, and really helps to hold these tortilla roll-ups together. Then all you need to do is add some diced tomatoes, a few fresh spinach leaves, and some grated mozzarella, and get your roll on! Actually, you could even skip the mozzarella if you want a vegan lunch option – there would still be plenty of flavour from the basil and tomatoes.

Pesto white bean tortilla roll-ups - these are quick and easy to make, but they're so creamy and have so much flavour! Perfect for a vegetarian lunchbox or as party food.

If you have time, it’s a good idea to wrap the rolls in cling film and pop them in the fridge for 10 minutes or so before slicing them up – it just helps them to hold together more firmly, so they look a bit neater when you cut them. You can skip this step if you’re in a rush though, I know I usually am when I’m packing a lunchbox! They might not be as tidy when they’re sliced, but I’m not judging.

The end result is creamy and full of flavour – you really can’t beat fresh tomatoes and basil together. Drizzle a bit of extra basil pesto over the top if you want a little extra something, and serve a few for lunch, or on a party platter with cocktail sticks for poking!

Pesto white bean tortilla roll-ups - these are quick and easy to make, but they're so creamy and have so much flavour! Perfect for a vegetarian lunchbox or as party food.

Pesto white bean tortilla roll-ups

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4.91 from 11 votes
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 3 people
Calories:
Author: Becca Heyes

Ingredients

  • Few sprigs fresh basil
  • 400 g tin cannellini beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 1 tbsp extra virgin olive oil
  • Salt
  • Black pepper
  • 3 large flour tortillas
  • 1 large tomato, diced fairly small (remove the seeds if it’s particularly juicy)
  • 1 handful fresh spinach leaves
  • 150 g (~ 1 1/4 cups) grated mozzarella cheese
  • 2 tbsp basil pesto, to serve (optional)

Instructions

  • Add a few sprigs of fresh basil to a mini food processor, along with the drained cannellini beans, a spoonful of olive oil, and a generous pinch of salt and pepper. Blitz well until fairly smooth.
  • Spread 1/3 of the bean mixture onto a large flour tortilla – right to the edges. Scatter over some diced tomato, a few fresh spinach leaves, and some grated mozzarella. Roll the tortilla tightly. If you have time, wrap it tightly in cling film, and leave in the fridge for at least 10 minutes – this will help the roll-ups to hold together. Slice with a sharp knife, and serve, drizzled with extra pesto if desired.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

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Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/3 of the recipe.

Wondering what to do with the rest of the pack of tortillas? Make enchiladas! My refried bean enchiladas with jalapeno cheese sauce are a favourite of mine:

Refried bean enchiladas with jalapeno cheese sauce

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4.91 from 11 votes (5 ratings without comment)

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19 Comments

    1. I’ve not tried, but I think it should be fine! They might end up a little soggier after being defrosted – if so, you could always bake them on a low heat for a few minutes so they end up a bit crispy instead :)

  1. First thing I tried pesto wasn’t such a great experience for me, since the person who prepared it wasn’t aware of the fact that you need just a FEW sprigs of fresh basil. However, I tried a spin-off of this exact recipe myself and I was finally able to appreciate this wonderful thing called pesto at its true…value? Yes, value! :)5 stars

  2. These pictures are absolutely stunning! Definitely going to make this for one of my lunches this week! Thanks for the share, love checking out your blog.